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Ingredients
- 2 (2 oz.) pieces pork medallions
- 1 tsp. sherry vinegar
- 2 oz. jus de veau lie
- 2 o. red onion confit
Method
- Sear the medallions in a saute pan on both sides and finish them in the oven.
- Combine the vinegar and the jus de veau lie in a saucepan; bring to a quick boil.
- Remove from the heat.
- Deglaze the saute pan with the vinegar and jus de veau lie.
- Bring it to a boil.
- Keep it warm or reheat at time of service.