Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1 Tbsp. Butter
- 4 x 2 ounce pork medallions Seasoned four as needed
- 1 Tbsp. Sliced green onions
- 1 ounce Brandy
- 8 ounce Heavy cream
- 1 Tbsp. Butter
- 1 tsp Dutch, (creole) mustard
- 1 tsp Yellow mustard
- 1 Tbsp. Dijon mustard
- 1 dsh Tabasco
- 1/4 tsp Fresh garlic Salt and pepper to taste
Direcciones
- METHOD:1. Heat skillet with 1 Tbsp. butter.
- 2. Season pork medallions with salt and pepper.
- 3. Dredge pork medallions in seasoned flour.
- 4. Saute/fry pork medallions until light brown on both sides.
- 5. Remove pork and place in hot spot.
- 6. Add in green onion to pan and flambe with brandy.
- 7. Add in heavy cream and all remaining ingredients except butter.
- 8. Keep on high heat till it forms a nice sauce.
- 9. Last, swirl in 1 Tbsp. butter and serve over pork medallions.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 489g | |
| Calories 1340 | |
| Calories from Fat 1050 | 78% |
| Total Fat 119.24g | 149% |
| Saturated Fat 70.84g | 283% |
| Trans Fat 0.0g | |
| Cholesterol 469mg | 156% |
| Sodium 568mg | 24% |
| Potassium 978mg | 28% |
| Total Carbs 8.54g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.8g | 1% |
| Protein 44.87g | 72% |
