Wednesday, December 5 2012, 05:07 PM MST
Pork Medallions with Apple Cream Sauce
As Aired December 5, 2012
Recipe Courtesy Chef Bryan Woolley
2 cups large pitted prunes
4 pork medallions about 1 - 2 inches thick
1 bunch green onions, chopped
1/4 cup Calvados or any apple brandy
1/2 cup chicken stock
1/2 cup heavy cream
1 tsp corn starch dissolved in 1 tbsp chicken stock
1 tbsp lemon rind
1 sprig fresh rosemary
salt and pepper to taste
1.) Place the prunes in a sauce and cover with cold water. Bring them to a boil and then remove from the heat. Allow them to cool off and rehydrate.
2.) Heat a large sauté pan on the stove. Add enough oil to lightly coat the bottom of the pan. Sprinkle the pork medallions with salt and pepper and pan sear for 5 minutes on each side. Adjust cooking times for thickness of the medallion if needed.
3.) Remove the medallions from the pan and set aside to rest.
4.) Add the green onions to the pan and sauté until fragrant (about 1 minute).
5.) Add the Calvados and chicken stock and bring to a boil. Add the cream and cook the liquid for about 1 minute (be sure it comes back to a boil).
6.) Add the corn starch mixture and cook for another minute. Adjust the thickness of the sauce by adding chicken stock or reducing the sauce to thicken more.
7.) Remove the lemon rind and rosemary spring by straining.
8.) Arrange the rehydrated prunes on the pork medallions and spoon the apple (Calvados) cream sauce generously over the pork. Serve with your favorite side dishes and enjoy!
(Copyright 2012 Sinclair Broadcasting Group.)