Medallions Of Pork With Cognac & Cream Recipe
Ingredients
| Pork tenderloins | 3 | |
| All purpose flour | 1⁄2 Cup (8 tbs) | |
| Olive oil | 2 Pound | |
| Butter | 2 Pound | |
| Chicken stock | 1 Cup (16 tbs) | |
| Brandy | 1⁄4 Cup (4 tbs) | |
| Cognac | 1⁄4 Cup (4 tbs) | |
| Whipping cream | 1⁄2 Cup (8 tbs) (Whipping Cream 35%) | |
| Chopped parsley | 1⁄4 Cup (4 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 5113 Calories from Fat 3148
% Daily Value*
Total Fat 355 g546.5%
Saturated Fat 127.9 g639.5%
Trans Fat 0.8 g
Cholesterol 1719 mg573%
Sodium 1241.3 mg51.7%
Total Carbohydrates 11 g3.6%
Dietary Fiber 0.33 g1.3%
Sugars 1.9 g
Protein 437 g874%
Vitamin A 78.5% Vitamin C 2.9%
Calcium 17.9% Iron 121.6%
*Based on a 2000 Calorie diet
Directions
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.
Chef
