Medallions Of Pork

* Exported from MasterCook *

MEDALLIONS OF PORK

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SAUCE-----
4 tb Clarified butter
2 Shallots, finely minced
2 tb Finely minced carrots
2 tb Finely minced celery
3 tb Flour
2 1/2 c Brown stock, heated
1 sm Bouquet Garni*
1 t Tomato paste
1 pn Each salt
2 tb Small capers
2 tb Minced parsley
Freshly ground black pepper
-----MUSTARD BUTTER-----
4 tb Sweet butter, softened
2 tb Dijon mustard
1 pn English dry mustard
1 t Lemon juice
-----PORK-----
2 tb Sweet butter
2 tb Cooking oil
16 Up to ...
20 Filet-of-pork medallions,
-cut 3/4" thick -OR-
12 Boned loin-of-pork
-medallions, 1/2" thick
Salt
Freshly ground white pepper
2 tb Finely minced shallots
1 Garlic clove, finely minced
1 t Meat glaze
1/2 c Dry white wine
-----OPTIONAL-----
1 Beurre Manie**
-----GARNISH-----
Small glazed turnips
Potato balls

* BOUQUET GARNI - In a piece of cheesecloth, tie the
following: 3 to 4 sprigs of parsley, 1 bay leaf, 1/2
celery stalk with leaves, 1/2 t dry thyme. Leave the
string long enough to hang the garni in the pot and
tie the string to the pot handle for easy removal. **
Beurre Manie is used to thicken sauces. Combine 1 T
flour and 1 T sweet butter on a small flat plate and
blend the mixture with a fork into a very smooth
paste. Roll the paste into a ball. Preheat the oven to
325 degrees. Butter a large flameproof baking dish and
set aside. Start by making the sauce. In a heavy
saucepan melt the clarified butter. Add the minced
vegetables and cook them over low heat for 5 to 8
minutes or until they are very soft but not browned.
Add the flour and stir it until it is well blended
with the vegetables. Raise the heat a little and
cook, stirring constantly, until the mixture becomes a
hazelnut brown. Do not burn or scorch the bottom of
the saucepan. As soon as the flour mixture has turned
nutty brown, add the hot brown stock all at once and
stir until the mixture is smooth and lightly
thickened. Add the Bouquet Garni, tomato paste, salt
and pepper. Do not oversalt as the sauce will become
saltier as it reduces. Partially cover the pan and
simmer for 1 hour, stirring it from time to time.
Strain the sauce and reserve. While the sauce is
cooking, make the mustard butter. In a small bowl
place the softened butter. Add the Dijon and dry
mustard and blend the mixture well with a wooden
spoon. Add the lemon juice and chill. THE PORK - In a
large skillet melt the 2 T of butter and oil. Season
the pork medallions with salt and white pepper. When
the butter and oil are very hot, add the pork
medallions, a few at a time, and brown them on both
sides. As the medallions brown, remove them from the
pan and set them aside. Add the shallots and garlic
to the pan and cook them over low heat until they are
soft but not browned. Add the meat glaze and the
wine. Bring it to a boil and scrape the bottom of the
pan well. Reduce the wine to 2 T. Add the strained
sauce and bring it to a boil. Place the pork
medallions in the buttered baking dish and pour the
sauce over them. Cover the dish with foil and set it
in the oven. Braise the pork for 25 to 30 minutes.
Remove the baking dish from the oven to the top of the
stove. With a slotted spoon remove the pork to a
serving platter. Raise the heat and reduce the sauce
slightly, skimming off the fat. If it does not coat
the spoon heavily, beat in the Beurre Manie, bit by
bit, until the sauce reaches the right consistency.
Add the minced capers and parsley and heat through.
Remove the sauce from the heat and whisk in the
Mustard Butter little by little until it is well
incorporated into the sauce. Correct the seasoning,
adding a good dash of black pepper. Spoon the sauce
over the medallions and serve garnished with tiny
glazed turnip and potato balls.



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