Southern Open
Source of Recipe
Internet
List of Ingredients
12 oz Pork Tenderloin
4 tb Flour
1/4 ts Salt
1/4 ts White Pepper
5 tb Butter, divided
1/4 c Chopped Onions
4 oz Scallops
3 Mushrooms, sliced
1/2 c Chablis Wine
1/2 c Heavy Cream, divided
1/2 c Hollandaise Sauce
Recipe
Cut pork tenderloin into 8 thin slices. Gently pound to 1/4-inch thick
medallions. Mix flour with 1/4 teaspoon each salt and pepper and coat
medallions with mixture. In a skillet, saute medallions in 3 tablespoons
of the butter until folded brown on both sides. Remove from skillet and
keep warm in a 200 degree oven.
Add remaining butter to skillet and saute onion, scallops, and mushrooms
for 3 to 4 minutes. Add Chablis and 1/4 cup of the heavy cream and simmer
until sauce is thickened. Taste and add salt and pepper as needed.
Whip remaining cream until stiff and fold into Hollandaise sauce.
To serve, place pork medallions on 4 ovenproof plates, cover with scallops
sauce, and top with Hollandaise mixture. Quickly put under broiler to brown
sauce lightly. Serve at once.
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