Pork Medallions
with Red Pepper Marmalade
Pre-prep. Instructions:
Prepare red pepper marmalade
Equipment needed:
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Yield:
Ingredients:
←for this recipe
Directions:
1. Pound pork flat or have your butcher do it for you 2. Season with salt and pepper and lightly flour pork medallions. Sauté in oil or clarified butter , turning once to brown on both sides remove from pan. Keep warm in low oven or tent with foil on a plate. 3. Deglaze Pan with white wine and reduce till almost dry. Add chicken stock and reduce by half. 4. Add soy sauce and swirl butter into sauce, do not bring sauce to a boil after butter is added. Briefly return pork to the pan to warm in sauce. 5. Place about two ounces warm red pepper marmalade on each of four heated plates, place two medallions each on top of marmalade pour sauce around. Notes: refer to red pepper marmalade recipe, www.chefben.com
This recipe furnished by the Chef Ben Web Site
written by Benjamin M. Goldberg
www.chefben.com