Description
Despite the fancy title, this is quite quick, and easy enough for a week night meal – but also most definitely tasty enough for company. This is from Mom and she thinks it came from an old magazine…we may never know.
Ingredients
Pork Medallions with Cognac and Cream
1 pork tenderloin – about 1 lb. – cut into 1 inch slices and pounded flat (I put the slices between 2 pieces of plastic wrap and used my kitchen mallet)
1/2 c. flour
1/2 t. EACH salt AND freshly ground pepper
2 T. EACH olive oil AND butter
1 c. chicken broth
1/4 c. cognac (or brandy)
1/2 c. whipping cream
1/4 c. chopped fresh parsley
Instructions
Mix the flour, salt and pepper on a plate and and dip the pork slices to coat each side, shaking off the excess. In a large skillet, heat 1 T. each of the oil and butter and cook the pork slices in batches – about 5 minutes each batch – until the pork is browned on the outside and no longer pink, adding more oil and butter as needed. Remove the pork to a plate and reserve the skillet, but wipe it out with a paper towel to remove excess oil.
Add the chicken broth and cognac to the skillet and bring to a boil, then stir in the cream and bring to a boil again. Allow the sauce to simmer, stirring frequently, until it’s reduced by about a third and is thick enough to coat the back of a spoon.
Season with salt and pepper to taste and then add the pork back in and cook for a couple of minutes to reheat.
Arrange the pork on a serving platter and sprinkle with the parsley before serving. We enjoyed this over rice, but I think almost any ‘sauce catcher’ would be lovely. This is also an easy recipe to double or triple as needed.
- Category: Pork, Sauces