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Medallions Of Pork With Three Mustard Sauce By Chef Mike
Ingredients
- 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
Directions
- 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.
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