Pork Medallions In Mustard-Green Peppercorn Cream Sauce

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
8		Pork medallions - (4 oz ea)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
2 tablespoons	30ml	Unsalted butter - cut into pieces
1/4 cup	23g / 0.8oz	Minced shallots
1 teaspoon	5ml	Minced garlic
1/2 cup	118ml	Dry white wine
1 cup	237ml	Heavy cream
2 tablespoons	30ml	Dijon mustard
1 teaspoon	5ml	Crushed drained green peppercorns
		Matchstick Potatoes
1/2 lb	227g / 8oz	Baking potatoes, like russets - peeled
1/2 lb	227g / 8oz	Sweet potatoes - peeled
		Salt - to taste
		Garnish
2 tablespoons	30ml	Minced fresh parsley - garnish

Recipe Instructions

In a large, heavy skillet, heat the oil over medium-high heat. Season both sides of the pork lightly with the salt and pepper. Add the medallions to the pan and cook for 2 1/2 minutes on the first side and 2 minutes on the second side. Transfer to a large plate and cover to keep warm.

Add 1 tablespoon of butter to the skillet, and when foamy, add the shallots and garlic. Cook, stirring, until soft, 1 minute. Add the white wine and simmer until reduced to 3 tablespoons, about 4 minutes. Add the cream, bring to a boil, and cook until reduced by half, about 4 minutes.

Reduce the heat to medium and add the mustard, whisking to incorporate. Add the remaining tablespoon of butter, whisking to incorporate. Stir in the green peppercorns. Return the pork medallions and any accumulated juices to the pan and cook until the meat is just warmed through, about 30 seconds.

To serve, divide the potatoes among the 4 plates. Arrange 2 medallions on each plate and top with sauce. Garnish each serving with parsley and serve.

Matchstick Potatoes: Preheat a fryer to 365 degrees.

Using a mandolin, cut the potatoes into thin matchsticks. Fry separately, in batches, until golden brown and crispy, about 4 minutes. Remove from the oil and drain on paper towels. Season with salt.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E79) - from the TV FOOD NETWORK

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