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Pork Medallions with Chanterelles and Mustard Sauce

Pork Medallions with Chanterelles and Mustard Sauce
An easy, quick yet elegant entree. The chanterelles and mustard pair beautifully to accent the pork flavors. Excellent served chilled.
Ingredients:

1/4 cup plus 3 tablespoons unsalted butter
4 shallots, finely chopped
1 pound fresh Chanterelle mushrooms, sliced
1 tablespoon plus 1 teaspoon extra virgin olive oil
3 pounds pork tenderloin, cut into 32 slices, about 3/4 inch thick
1/4 cup cognac
1/4 cup French mustard
2 cups whipping cream




Directions:


Melt 2 tablespoons plus 2 teaspoons of the butter in a heavy skillet over medium heat.

 
Sauté the shallot and mushrooms until the chanterelles begin to soften and give off their own moisture. Remove from skillet.

 

Add the remaining butter and oil to the skillet, using it to sauté the pork for about 8 to 10 minutes, or until it is browned and no longer pink. Turn the slices halfway through cooking.

Season the slices with salt and freshly ground black pepper to taste.
Remove the pork from the skillet and cover to keep it warm.


Gradually add the cognac to the skillet and stir in the mustard and the cream. Bring the mixture to a boil and continue boiling for 1 to 2 minutes. Add the chantrelles and shallots and cook until mushrooms are heated through.

 

Serve the sauce over the pork.

Products suggested for this recipe:



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