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PORK MEDALLIONS




Source of Recipe


GIGI'S Tavern, Oyster Bar, Cafe, Boca Raton


Recipe Introduction


with RASPBERRY RED CABBAGE
and CAULDRON MUSTARD CREAM...


List of Ingredients




6 boneless pork tenderloins - 1/4 tsp. cinnamon, nutmeg
3 cups bread crumbs - salt & pepper to taste
1 cup chopped walnuts - 1 cup flour
1/4 cup parlsey - 1 egg, beaten lightly


Recipe



6 boneless pork tenderloins - 1/4 tsp. cinnamon, nutmeg
3 cups bread crumbs - salt & pepper to taste
1 cup chopped walnuts - 1 cup flour
1/4 cup parlsey - 1 egg, beaten lightly
Slice pork tenders into thirds, pound between plastic wrap 'till thin and uniform. In food processor combine walnuts, bread crumbs, parsley, salt, pepper, spices - pulse 'till incorporated. Lightly flour, egg wash, then bread crumb pounded medallions. Saute in oil 'till coked, reserve warm.
FOR CABBAGE:
1 med head red cabbage - 2 oz. oil
1 small Spanish onion - 2 chopped shallots
2 granny Smith apples - 1 pint fresh/frozen raspberries
4 oz. butter - 1/2 cup raspberry vinegar
Slice or shave cabbage, onions, apples. Melt butter/oil in skillet, add shallots, sweat medium heat, add remaining ingredients, cook 15-20 min. - keep warm.
CAULDRON MUSTARD CREAM: 2 chopped shallots - 1 cup demi glaze/chicken stock
12 oz. Alsatiain lager beer - 1/2 cup Dijon mustard
3 cups cream - 2 TBS. mustard seed

MUSTARD SAUCE: In saucepan reduce beer, shallots 'till 1/4 cup remains. Add demi glaze, Dijon, reduce by 1/3, add cream a cup at a time. Reduce sauce 'till thickens, add mustard seed, seasonings. TO SERVE: Ladle mustard sauce onto plate, center wilted spinach then top with red cabbage. Place medallions over cabbage, sprinkle with chopped walnuts and chives.