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Medallions Of Pork

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CATEGORY CUISINE TAG YIELD
Meats English Pork 4 Servings

INGREDIENTS

4 T Clarified butter
2 Shallots, finely minced
2 T Finely minced carrots
2 T Finely minced celery
3 T Flour
2 1/2 c Brown stock, heated
1 Bouquet Garni*
1 t Tomato paste
1 pn Each salt
2 T Small capers
2 T Minced parsley
Freshly ground black pepper
4 T Sweet butter, softened
2 T Dijon mustard
1 pn English dry mustard
1 t Lemon juice
2 T Sweet butter
2 T Cooking oil
16 Up to …
20 Filet-of-pork medallions
cut 3/4" thick -OR-
12 Boned loin-of-pork
medallions 1/2" thick
Salt
Freshly ground white pepper
2 T Finely minced shallots
1 Garlic clove, finely minced
1 t Meat glaze
1/2 c Dry white wine
1 Beurre Manie**
Small glazed turnips
Potato balls

INSTRUCTIONS

BOUQUET GARNI - In a piece of cheesecloth, tie the following: 3 to 4
sprigs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, 1/2 t  dry
thyme. Leave the string long enough to hang the garni in the pot  and
tie the string to the pot handle for easy removal. ** Beurre  Manie is
used to thicken sauces.  Combine 1 T flour and 1 T sweet  butter on a
small flat plate and blend the mixture with a fork into a  very smooth
paste. Roll the paste into a ball. Preheat the oven to  325 degrees.
Butter a large flameproof baking dish and set aside.  Start by making
the sauce. In a heavy saucepan melt the clarified  butter.  Add the
minced vegetables and cook them over low heat for 5  to 8 minutes or
until they are very soft but not browned. Add the  flour and stir it
until it is well blended with the vegetables.  Raise the heat a little
and cook, stirring constantly, until the  mixture becomes a hazelnut
brown. Do not burn or scorch the bottom of  the saucepan.  As soon as
the flour mixture has turned nutty brown,  add the hot brown stock all
at once and stir until the mixture is  smooth and lightly thickened.
Add the Bouquet Garni, tomato paste,  salt and pepper. Do not oversalt
as the sauce will become saltier as  it reduces. Partially cover the
pan and simmer for 1 hour, stirring  it from time to time. Strain the
sauce and reserve. While the sauce  is cooking, make the mustard
butter. In a small bowl place the  softened butter. Add the Dijon and
dry mustard and blend the mixture  well with a wooden spoon. Add the
lemon juice and chill. THE PORK -  In a large skillet melt the 2 T of
butter and oil. Season the pork  medallions with salt and white pepper.
When the butter and oil are  very hot, add the pork medallions, a few
at a time, and brown them on  both sides.  As the medallions brown,
remove them from the pan and  set them aside.  Add the shallots and
garlic to the pan and cook them  over low heat until they are soft but
not browned. Add the meat glaze  and the wine. Bring it to a boil and
scrape the bottom of the pan  well. Reduce the wine to 2 T. Add the
strained sauce and bring it to  a boil. Place the pork medallions in
the buttered baking dish and  pour the sauce over them. Cover the dish
with foil and set it in the  oven. Braise the pork for 25 to 30
minutes. Remove the baking dish  from the oven to the top of the stove.
With a slotted spoon remove  the pork to a serving platter. Raise the
heat and reduce the sauce  slightly, skimming off the fat. If it does
not coat the spoon  heavily, beat in the Beurre Manie, bit by bit,
until the sauce  reaches the right consistency. Add the minced capers
and parsley and  heat through. Remove the sauce from the heat and whisk
in the Mustard  Butter little by little until it is well incorporated
into the sauce.  Correct the seasoning, adding a good dash of black
pepper. Spoon the  sauce over the medallions and serve garnished with
tiny glazed turnip  and potato balls.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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