Receta Ciliegia Pork Medallions in Montepulciano Veal Demi Glaze Sauce
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Ciliegia Pork Medallions
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Foto actual de la receta |
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Recipe ingredients.
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Mise En Place for vegetables.
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Cut pork into eight medallions.
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Pound to about a half inch thickness.
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You will need 1 1/2 cups of good stock.
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Reduce the stock to 3/4 cup.
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Season pork.
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Sautee in olive oil and ghee over high heat.
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Cook 2-3 minutes per side until nicely browned.
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Remove pork and tent to keep warm.
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Saute mushrooms, shallots herbs and spices in olive oil and ghee over medium high heat.
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When mushrooms are browned remove from heat.
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Add wine and reduce by two thirds. Scrap fond from bottom of the skillet.
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Add reduced stock.
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Add mushroom mixture and heat through.
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Add pork and roasted garlic. Heat through.
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Mount with cold unsalted butter. Dish is now ready for service.
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I served with French cut green beans and a salad.
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