Frank's Recipes! Medallions of Pork with Cognac and Cream

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Medallions of Pork with Cognac and Cream

3 whole prok tenderloins (about 2 lb.)
1/2 cup all purpose flour
2 tablespoon butter
2 tablespoon olive oil
1 cup Chicken Stock
1/4 cup cognac; or brandy
1/2 cup whipping cream
salt and pepper
1/4 cup fresh parsley; chopped

Buy miniatures of cognac or brandy if you dont happen to have a larger one in your cupboard.

Cut each tenderloin into 1 inch slices. With the flat side of a cleaver or broad bladed knife, or with the base of a small skillet; pound each slice to flatten it slightly. Place flour on plate; dip pork slices in flour to coat each side, shaking off excess. In large, heavy skillet, heat half of butter and oil over medium heat. Cook pork slices in batches, 5-6 minutes, adding butter and oil as needed, until pork is browned on outside and no longer pink inside, turning once and seasoning with salt and pepper. Transfer to serving platter; keep warm. Drain fat from skillet. Add chicken stock and cognac; bring to bil over high heat, stirring occasionally, until sauce is reduced by one-third and is thick enough to lightly coat the back of a spoon. (Sauce should not be too thick). Season with salt and pepper to taste. Reduce heat to low. Return pork slices to skillet, together with any juices that have accumulated on platter. Cook over low heat 2-3 minutes to reheat pork. Arrange pork on serving platter and pour sauce over top. Sprinkle with parsley.