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