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Sautéed Pork Medallions with Red Wine Shallot Cream Sauce Recipe

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This recipe for Sautéed Pork Medallions with Red Wine Shallot Cream Sauce, by , is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michele Sarko
Added: Saturday, May 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs pork loin, sliced into 8 pieces
1 cup flour, seasoned with salt and pepper
4 tbsp butter

Red wine shallot cream sauce (separate recipe) ingredients below:

1/2 cup dry red wine
8 shallots diced
1 cup heavy cream
salt (to taste)

Directions:
Directions:
Pork Medallions:

Place the pork medallions between 2 sheets of wax paper. Pound them with a meat mallet so they are twice as big around (and half an thick).

Dredge the pork slices in the seasoned flour.

In a large skillet place the butter and heat it on medium high until it has melted. Saute the floured pork medallions for 3 to 4 minutes on each side, or until they are nicely browned and the meat is done.

Serve the sautéed pork with the Red Wine Shallot Cream Sauce poured on top.


Red Wine Shallot Cream Sauce directions:

In a small pan place the red wine and the shallots. Cook them on medium high heat for 3 to 4 minutes, or until almost all the liquid has evaporated.

Add the heavy cream and cook it for 3 to 4 minutes, or until it has reduced by 1/4.

Add the salt and stir it in.

Number Of Servings:
Number Of Servings:
4

 

 

 

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