Pork Medallions In Brandy Peppercorn Sauce Recipes

Steps:

• Cook linguine according to package directions. Meanwhile, flatten pork slices to 1/4-in. thickness. Place flour in a large shallow dish. Add pork, a few pieces at a time, and turn to coat., In a large skillet over medium-high heat, cook pork in oil and 2 tablespoons butter in batches until juices run clear, 3-4 minutes on each side. Set aside and keep warm., In the same skillet, saute mushrooms and onions in remaining butter until tender. Add garlic; cook 1 minute longer. Add the cream, brandy, thyme, mustard, salt, pepper and cayenne. Bring to a boil; cook until liquid is reduced by half, about 8 minutes., Drain linguine. Stir tomatoes into sauce mixture; add pork and heat through. Serve with linguine and sprinkle with cheese.

Steps:

• Cut pork into 2-in. slices; flatten slices slightly. Sprinkle with salt and pepper. In a large skillet, brown pork in 2 tablespoons butter in batches; remove and set aside., In the same skillet, saute shallots in remaining butter until tender. Add vermouth; cook until liquid is reduced by half., Stir in the broth, peppercorns and thyme. Bring to a boil over medium heat; cook for 8-10 minutes or until liquid is reduced to about 1 cup. Stir in cream and mustard., Return pork to the pan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°, turning pork occasionally.

Steps:

• Melt the butter with the flour in a saucepan whisking together so that there are no lumps. Slowly whisk in the milk and simmer for 2-3 minutes taking care that the sauce does not stick to the bottom.
• Remove from the heat and stir in the brandy and peppercorns and season to taste with salt. Set aside.
• Lightly oil a large frying pan and turn the heat to high. Add the medallions and sear on either side until they take on a pleasing colour.
• Turn the heat down to the lowest setting, add the sauce to the pan, cover and simmer for 10-15 minutes until the medallions are cooked through.
• Add a little water during cooking if the sauce becomes too thick. Serve with mashed potatoes and some steamed vegetables.
• If you want to make this an even quicker recipe buy the medallions pre-cut.

Steps:

• Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4-inch thickness.
• Melt 2 tablespoons butter in large nonstick skillet over high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 8 minutes.
• Melt 1 tablespoon butter in another large nonstick skillet over high heat. Season pork with salt and pepper. Working in batches, add pork to skillet; sauté just until cooked through, about 2 minutes per side. Transfer to plate. Cover. Reduce heat to medium. Melt 1 tablespoon butter in same skillet. Add shallots and thyme; sauté 2 minutes. Add eau-de-vie; boil until reduced to glaze, scraping up any browned bits, about 2 minutes. Add cream and pear nectar; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
• Reheat pears if necessary. Spoon into center of platter. Arrange pork around pears. Pour sauce over pork.

Steps:

• Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
• Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
• Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.