Medallions Of Pork With Cognac And CreamFrom auntybea 7 years ago
- 3 whole pork tenderloins shopping list
- 1/2 cup flour shopping list
- 2 tbsp. butter shopping list
- 2 tbsp. olive oil shopping list
- 1 cup chicken stock shopping list
- 1/4 cup cognac or brandy shopping list
- 1/2 cup whipping cream shopping list
- salt and pepper shopping list
- 1/4 cup chopped fresh parsley shopping list
How to make it
- Cut each tenderloin into 1 " slices. With the flat side of a cleaver or broad-bladed knife, or with the base of a small skillet, pound each slice to flatten it slightly. Place flour on plate; dip pork slices in flour to coat each side, shaking off excess. In large heavy skillet, heat half of butter and oil over medium heat. Cook pork slices in batches, 5 to 6 minutes, adding butter and oil as needed, until pork is browned on outside and no longer pink inside, turning once and seasoning with salt and pepper. Transfer to plate; keep warm.
- Drain fat from skillet. Add chicken stock and cognac to skillet; bring to boil over high heat, stirring to scrape up any brown bits from bottom of skillet. Stir in cream. Bring to boil, boil 3 to 4 minutes, stirring occasionally, until sauce has reduced by one-third and is thick enough to lightly coat back of a spoon. (Sauce should not be too thick.) Season with salt and pepper to taste. Reduce heat to low. return pork slices to skillet, together with any juices that have accumulated on plate. Cook over low heat 2 to 3 minutes to reheat pork. Arrange pork on heated serving platter, pour sauce over top and sprinkle with parsley.
The Cookauntybea Vernon, Canada
The Rating5 people
Ohh that is yummy Aunty Bea!thanks for post. joymariemystic_river1 in Bradenton loved it
This sounds delightful...thanks for posting!pat2me in Nashua loved it
Looks wonderful! I've bookmarked this to try soon!hollymayb in Baltimore loved it
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