Medallions of Pork - ghee

Method

• Leave the string long enough to hang the garni in the pot and tie the string to the pot handle for easy removal.
• ** Beurre Manie is used to thicken sauces.
• Combine 1 tablespoon flour and 1 tablespoon sweet butter on a small flat plate and blend the mixture with a fork into a very smooth paste.
• Roll the paste into a ball.
• Preheat the oven to 325F (160C).
• Butter a large flameproof baking dish and set aside.
• Start by making the sauce.
• In a heavy saucepan melt the clarified butter.
• Add the minced vegetables and cook them over low heat for 5 to 8 minutes or until they are very soft but not browned.
• Add the flour and stir it until it is well blended with the vegetables.
• Raise the heat a little and cook, stirring constantly, until the mixture becomes a hazelnut brown.
• Do not burn or scorch the bottom of the saucepan.
• As soon as the flour mixture has turned nutty brown, add the hot brown stock all at once and stir until the mixture is smooth and lightly thickened.
• Add the Bouquet Garni, tomato paste, salt and pepper.
• Do not oversalt as the sauce will become saltier as it reduces.
• Partially cover the pan and simmer for 1 hour, stirring it from time to time.
• Strain the sauce and reserve.
• While the sauce is cooking, make the mustard butter.
• In a small bowl place the softened butter.
• Add the Dijon and dry mustard and blend the mixture well with a wooden spoon.
• Add the lemon juice and chill.
• THE PORK - In a large skillet melt the 2 tablespoon of butter and oil.
• Season the pork medallions with salt and white pepper.
• When the butter and oil are very hot, add the pork medallions, a few at a time, and brown them on both sides.
• As the medallions brown, remove them from the pan and set them aside.
• Add the shallots and garlic to the pan and cook them over low heat until they are soft but not browned.
• Add the meat glaze and the wine.
• Bring it to a boil and scrape the bottom of the pan well.
• Reduce the wine to 2 T.
• Add the strained sauce and bring it to a boil.
• Place the pork medallions in the buttered baking dish and pour the sauce over them.
• Cover the dish with foil and set it in the oven.
• Braise the pork for 25 to 30 minutes.
• Remove the baking dish from the oven to the top of the stove.
• With a slotted spoon remove the pork to a serving platter.
• Raise the heat and reduce the sauce slightly, skimming off the fat.
• If it does not coat the spoon heavily, beat in the Beurre Manie, bit by bit, until the sauce reaches the right consistency.
• Add the minced capers and parsley and heat through.
• Remove the sauce from the heat and whisk in the Mustard Butter little by little until it is well incorporated into the sauce.
• Correct the seasoning, adding a good dash of black pepper.
• Spoon the sauce over the medallions and serve garnished with tiny glazed turnip and potato balls.