Pork Medaillons With Brandy Cream Recipe
Enjoy the delicate flavor of Pork Medaillons With Brandy Cream and try out the recipe for the next party you host. I am sure that will be a pleasant treat to remember!
I prefer to prepare Pork Medaillons With Brandy Cream mostly because I do not need to slog in my kitchen in order to prepare this yum Pork Medaillons With Brandy Cream.
Ingredients
1 2- to 2 1/2-pound boneless pork loin roast
Pepper
Salt
1/2 cup chicken broth
2 tablespoons chopped shallot or green onion
1/3 cup whipping cream
3 tablespoons brandy or cognac
3/4 cup unsalted butter, cut into small pieces and softened
4 teaspoons lemon juice
1/4 teaspoon white pepper
Fresh chives (optional)
Directions
1 Rub pork roast with pepper. Lightly sprinkle with salt. Place on
a rack in a shallow baking pan. Insert a meat thermometer in center of meat. Roast in a 325° oven for 1 to 1 1/2 hours or until thermometer registers 155°. Let stand, covered, about 10 minutes before slicing. (The meat temperature should rise about 5° while standing.)
2 Meanwhile, for sauce, in a medium saucepan combine chicken broth and shallot or green onion. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Stir in whipping cream and brandy or cognac. Simmer, uncovered, over medium heat for 12 to 14 minutes or until sauce is reduced to 1/2 cup. Remove from heat. Strain sauce; return sauce to pan.
3 Add butter to sauce, one piece at a time, stirring constantly with a wire whisk. Stir in lemon juice and white pepper.
a rack in a shallow baking pan. Insert a meat thermometer in center of meat. Roast in a 325° oven for 1 to 1 1/2 hours or until thermometer registers 155°. Let stand, covered, about 10 minutes before slicing. (The meat temperature should rise about 5° while standing.)
2 Meanwhile, for sauce, in a medium saucepan combine chicken broth and shallot or green onion. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Stir in whipping cream and brandy or cognac. Simmer, uncovered, over medium heat for 12 to 14 minutes or until sauce is reduced to 1/2 cup. Remove from heat. Strain sauce; return sauce to pan.
3 Add butter to sauce, one piece at a time, stirring constantly with a wire whisk. Stir in lemon juice and white pepper.
