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Categories:
vegetable oil pork medallions salt ground white pepper unsalted butter shallots garlic white wine heavy cream mustard Matchstick potatoes fresh parsley baking potatoes sweet potatoes salt
Viewed: 3 - Published at: 4 years agoIngredients
- 1 tablespoon vegetable oil
- 8 (4-ounce) pork medallions
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 2 tablespoons unsalted butter, cut into pieces
- 1/4 cup minced shallots
- 1 teaspoon minced garlic
- 1/2 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon drained and crushed green peppercorns
- Matchstick potatoes, recipe follows
- 2 tablespoons minced fresh parsley, garnish
- 1/2 pound baking potatoes, like russets, peeled
- 1/2 pound sweet potatoes, peeled
- Salt
Method
- In a large, heavy skillet, heat the oil over medium-high heat.
- Season both sides of the pork lightly with the salt and pepper.
- Add the medallions to the pan and cook for 2 1/2 minutes on the first side and 2 minutes on the second side.
- Transfer to a large plate and cover to keep warm.
- Add 1 tablespoon of butter to the skillet, and when foamy, add the shallots and garlic.
- Cook, stirring, until soft, 1 minute.
- Add the white wine and simmer until reduced to 3 tablespoons, about 4 minutes.
- Add the cream, bring to a boil, and cook until reduced by half, about 4 minutes.
- Reduce the heat to medium and add the mustard, whisking to incorporate.
- Add the remaining tablespoon of butter, whisking to incorporate.
- Stir in the green peppercorns.
- Return the pork medallions and any accumulated juices to the pan and cook until the meat is just warmed through, about 30 seconds.
- To serve, divide the potatoes among the 4 plates.
- Arrange 2 medallions on each plate and top with sauce.
- Garnish each serving with parsley and serve.
- Preheat a fryer to 365 degrees F.
- Using a mandolin, cut the potatoes into thin matchsticks.
- Fry separately, in batches, until golden brown and crispy, about 4 minutes.
- Remove from the oil and drain on paper towels.
- Season with salt.
