Medallions Of Pork With Cognac & Cream Recipe
Medallions Of Pork With Cognac & Cream makes the right pick as a royal treat. The flavors of whipping cream, pork, together with brandy or cognac blend to make this Medallions Of Pork With Cognac & Cream richer. Try this Medallions Of Pork With Cognac & Cream for the upcoming party and you wont be dissapointed!
Ingredients
3 whole pork tenderloins (about 2 lb/ 1 kg total) 3
1/2 cup all purpose flour 125 mL
2 lb each butter and olive oil 25 mL
1 cup chicken stock 250 mL
1/4 cup cognac or brandy 50 mL
1/2 cup whipping cream (35%) 125 mL
salt and pepper
1/4 cup chopped fresh parsley 50 mL
Directions
Cut each tenderloin into 1-in (2.5 cm) 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.
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.
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