Pork Medallions
Erica
ingredients
- 2 lb Pork tenderloins, all fat -removed
- 2 tsp Dry Marinade for Pork*
- 2 tsp Vegetable oil
- 1 Garlic clove, pressed
- 1/2 tsp Dried rosemary, crumbled
- 1 c Beef consommé
- 1/2 c Dry white wine
- 2 Green onions, minced
- 1/2 c Water
- 1 tsp Dijon mustard
- 1/2 tsp Corn starch
- 10 crushed bay leaves
- 1 1/2 tsp whole cloves
- 1 1/2 tsp ground mace
- 1 1/2 tsp freshly grated nutmeg
- 1 1/2 tsp paprika
- 1 1/2 tsp dried thyme, crumbled
- 1 1/2 tsp toasted Szechwan peppercorns
- 3/4 tsp whole allspice
- 3/4 tsp cinnamon
- 3/4 tsp dried basil, crumbled
- 3/4 tsp dried oregano, crumbled
- 3/4 tsp black peppercorns
- Grind all ingredients together
directions
- 1
Rub pork well with dry marinade. Cover and refrigerate for 30 minutes to 24 hours.
- 2
Preheat oven to 375F.
- 3
Mix oil, garlic, and rosemary; rub over pork. Place pork in roasting pan; cook until thermometer inserted in thickest part of the meat registers 170F, about 30 minutes. Meanwhile, simmer consomme, wine, and green onions in a small skillet until reduced to 1/2 cup, about 25 minutes. Strain and return liquid to pan. Transfer cooked pork to a plate; tent with foil and let stand for 20 minutes. Set roasting pan over medium heat. Add 1/2 cup water and bring to a boil, scraping up any browned bits. Add consomme; return to a boil. Mix mustard and corn starch; whisk into pan sauce. Reduce heat and simmer until thickened, stirring constantly, about 1 minute.
- 4
Cut meat diagonally into 1/3-inch thick slices. Arrange meat on warmed serving platter. Surround with vegetables of your choice. Pass sauce separately
notes
Linda's Collection
Source: Magazine Clipping
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