| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Shelf life, Shelf3 | 1 | servings |
INGREDIENTS
| 1 | tb | Butter |
| 4 | 2 oz pork medallions | |
| Seasoned four as needed | ||
| 1 | tb | Sliced green onions |
| 1 | oz | Brandy |
| 8 | oz | Heavy cream |
| 1 | tb | Butter |
| 1 | ts | Dutch; (creole) mustard |
| 1 | ts | Yellow mustard |
| 1 | tb | Dijon mustard |
| 1 | ds | Tabasco |
| 1/4 | ts | Fresh garlic |
| Salt and pepper to taste |
INSTRUCTIONS
METHOD: 1. Heat skillet with 1 tablespoon butter. 2. Season pork medallions with salt and pepper. 3. Dredge pork medallions in seasoned flour. 4. Saute pork medallions till light brown on both sides. 5. Remove pork and place in warm spot. 6. Add green onion to pan and flambe with brandy. 7. Add heavy cream and all other ingredients except butter. 8. Keep on high heat until it forms a nice sauce. 9. Last, swirl in 1 tablespoon butter and serve over pork medallions. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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