Pork Medallions With Chanterelles |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This wonderful recipe came from the IWK cookbook (the childrens' hospital here in Halifax, Nova Scotia). You can also use regular mushrooms if Chanterelles not available. Enjoy. Ingredients:
4 tablespoons clarified butter (see note at bottom) |
4 pork medallions (1 inch thick) |
4 shallots, finely chopped |
1 cup mushroom, sliced |
1 cup whipping cream |
1 1/2 tablespoons cognac |
1 1/2 tablespoons horseradish |
4 tablespoons parsley |
salt and pepper |
Directions:
1. To clarify butter, heat until almost boiling.
2. Remove from heat and allow to cool slightly; skim top.
3. Heat clarified butter over med. heat.
4. Add pork and saute until done, which takes about 8 mins.on each side.
5. Remove medallions and add shallots.
6. Cook until done.
7. Add remaining ingredients and adjust seasoning.
8. Heat thoroughly and return pork to pan.
9. Heat and serve.
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