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Pork Medaillons With Brandy Cream

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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
  Boneless pork loin roast 2 1⁄2 Pound
  Pepper To Taste
  Salt To Taste
  Chicken broth 1⁄2 Cup (8 tbs)
  Chopped green onion/Shallot 2 Tablespoon
  Whipping cream 1⁄3 Cup (5.33 tbs)
  Brandy/Cognac 3 Tablespoon
  Unsalted butter 3⁄4 Cup (12 tbs), cut into small pieces and softened
  Lemon juice 4 Teaspoon
  Pepper white 1⁄4 Teaspoon
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Pork

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