Pork Medallions with Brandy Creak
2 pork tenderloins
1/3 c chicken broth
1 T chopped shallot or green onion
1/4 c whipping cream
1/4 c brandy or cognac
1/2 c unsalted butter, cut into small pieces and softened
1 T lemon juice
1/4 t salt
1/8 c white pepper
12--3" chives
Rub pork roast with pepper. Place on a rack in a shallow baking pan; insert a meat thermometer. Roast in a 350 degree oven until the meat thermometer registers 160 degrees (about 26-31 minutes per pound) Meanwhile, for sauce, in a medium saucepan combine chicken broth and shallow or green onion. Bring to boiling; reduce heat. Cover and simmmer 2 minutes. Add whipping cream and brandy or cognac. Simmer, uncovered, over medium heat 10 minutes, or till sauce is reduced to 1/3 cup. Remove from heat. STrain sauce. Reutrn sauce to pan. Addbutter to sauce, one piece at a time, stirring constantly with a wire whisk. Stir in lemon juice, salt and white pepper. To serve, slice meat across the grain into 18 slices. Place 3 slices on each dinner plate; spoon sauce atop meat. Top with chives.
1/3 c chicken broth
1 T chopped shallot or green onion
1/4 c whipping cream
1/4 c brandy or cognac
1/2 c unsalted butter, cut into small pieces and softened
1 T lemon juice
1/4 t salt
1/8 c white pepper
12--3" chives
Rub pork roast with pepper. Place on a rack in a shallow baking pan; insert a meat thermometer. Roast in a 350 degree oven until the meat thermometer registers 160 degrees (about 26-31 minutes per pound) Meanwhile, for sauce, in a medium saucepan combine chicken broth and shallow or green onion. Bring to boiling; reduce heat. Cover and simmmer 2 minutes. Add whipping cream and brandy or cognac. Simmer, uncovered, over medium heat 10 minutes, or till sauce is reduced to 1/3 cup. Remove from heat. STrain sauce. Reutrn sauce to pan. Addbutter to sauce, one piece at a time, stirring constantly with a wire whisk. Stir in lemon juice, salt and white pepper. To serve, slice meat across the grain into 18 slices. Place 3 slices on each dinner plate; spoon sauce atop meat. Top with chives.
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