Medallions of Pork
Source of Recipe
"The Great Chefs Cook American"
List of Ingredients
4 pork medallions (2 oz. each) from the tenderloin or loin
2 tsp. Creole or Dijon mustard
1 tbsp. all-purpose flour
1/4 tsp. salt
1 pinch white pepper
1 tbsp. vegetable oil
1 tbsp. unsalted butter
1 cucumber, peeled, seeded and sliced in 1-inch pieces
4 (1/2 oz.) slices of Port Salut or fontina cheese
1 cup California Riesling wine
1 tsp. chopped parsleyRecipe
Pound the pork medallions thin and spread with mustard, using 1 teaspoon. mix the flour with the salt and pepper, and sprinkle on the meat. Heat the vegetable oil and butter in a large saute' pan or skillet over medium-high heat until quite hot. Add the pork, mustard side up. Turn every 30 seconds or so for 2 minutes. Remove to a hot plate to keep warm.
Add the cucumber and remaining 1 teaspoon mustard to the pan. Stir and toss to coat the cucumber slices with the oil, butter and mustard for 2 minutes. Push the cucumbers to one side of the pan. Return the pork to the pan and cover with cheese. Distribute the cucumbers around the pork, pour on half of the wine, and cover the pan to cook for 1 minute. Remove cover, add the remaining wine, and cover for another minute, or until the cheese begins to melt. Sprinkle with chopped parsley and serve, napping the pork with the sauce.
Note: The dish can be prepared up to 2 hours in advance and kept in the pan. Reheat briefly before serving. Recipe by Warren Le Ruth of Bay St. Louis, Mississippi.
Serves 4 as an appetizer, 2 as an entree.
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