Pork Medallions With Chanterelles Recipes

Steps:

• Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.

Steps:

• Preheat the oven to 425 degrees F. Prepare the pork: Whisk the thyme, rosemary, garlic, mustard and vegetable oil until emulsified. Season with salt and pepper.
• Rub the pork liberally with the herb-mustard mixture, then place fat-side up on a rack set inside a heavy-bottomed roasting pan. Roast until the pork is caramelized and a thermometer inserted into the center registers 145 degrees F, 55 to 60 minutes. Transfer to a cutting board and let rest 10 minutes.
• Meanwhile, make the sauce: Pour off all but 2 tablespoons drippings from the roasting pan, then heat on the stove over medium heat. Add the mushrooms and cook until caramelized, 6 to 8 minutes. Add the shallots and cook until translucent, about 2 more minutes. Remove the pan from the heat and add the cognac, then return to the heat and scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer until almost all of the liquid has evaporated. Whisk in the stock, mustard and thyme. Bring to a boil and cook until reduced by half, 8 to 10 minutes. Add the cream and butter and gently boil until thickened. Add the parsley and salt and pepper to taste.
• Slice the pork into 12 pieces and drizzle with the sauce.
• Make the mayonnaise: Whisk the egg yolks, lemon juice and1 teaspoon salt in a bowl until frothy. Slowly drizzle in the vegetable oil, whisking constantly until completely emulsified.
• Make the potato salad: Cook the bacon in a skillet until crisp. Transfer to a paper towel-lined plate to cool, then chop into small bits.
• Slice the potatoes 1/4 inch thick; transfer to a pot, cover with water and lightly season with salt. Bring to a simmer over medium heat and cook until just fork tender, 8 to 10 minutes. Drain well.
• Combine the bacon, capers, vinegar and chives in a large bowl. Add 1/4 cup mayonnaise (reserve the rest for another use). Gently fold in the warm potatoes and season with salt and pepper.
• Cook the bacon in a Dutch oven over medium heat until just crisp. Add the onion and garlic and sweat until translucent, 8 to 10 minutes. Add the cabbage and stir to coat in the rendered bacon fat. Add the vinegar, reduce the heat to low and simmer until the liquid is reduced by three-quarters and the cabbage is tender, about 12 minutes. Add the orange juice and cook until reduced by half, about 5 more minutes.
• Remove the cabbage from the heat and fold in the apple. Season with salt and pepper. Serve hot.

Steps:

• To clarify butter, heat until almost boiling.
• Remove from heat and allow to cool slightly; skim top.
• Heat clarified butter over med. heat.
• Add pork and saute until done, which takes about 8 mins.on each side.
• Remove medallions and add shallots.
• Cook until done.
• Add remaining ingredients and adjust seasoning.
• Heat thoroughly and return pork to pan.
• Heat and serve.

Steps:

• Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
• Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
• Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.

Steps:

• Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
• Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.