Saturday, April 16, 2011

Médaillons de Porc à la Crème

Table-ready in minutes! 
After weeks of posting my favorite simple recipes, I’ve decided to go all fancy-schmanzy on you. But guess what? Work through its French name and you’re home free! This recipe’s easy-peasy, too! My husband, Ron, calls this dish “insanely good.” I agree! It makes a great, great dinner-party dish or a decadent dinner for two. The whipping cream required is minimal - don’t make any substitutions! Including baking time, this fabulous dish requires only 30 minutes’ preparation. It takes top marks for ease of preparation, taste, and attractive presentation. It’s one of my very best recipes, based on one I modified years ago from the Silver Palate Cookbook

Médaillons de Porc à la Crème:

One lean pork tenderloin, approximately 1-lb. or 500 g
½ c. all-purpose flour
Salt, to taste
¼ c. butter or margarine
1 tbsp. oil 
½ c. whipping cream
⅓ c. mango chutney
Fresh parsley, finely chopped as garnish (do not omit)

Preheat oven to 300 deg. F. Slice pork tenderloin crosswise into approximately ten ½-inch chunks. Flatten once or twice with a heavy mallet - whacking it too thinly toughens the meat as it fries. Dredge on both sides in lightly salted flour (To “dredge” meat is to coat it on both sides before frying. I do this by shaking both the salted flour and meat in a plastic or paper bag until the meat is well coated).

Over high heat, melt butter or margarine with oil in skillet (the addition of oil will keep your butter or margarine from burning). Adding a few pieces of meat at a time to sizzling hot fat, turn meat quickly before transferring to small baking pan. Lower heat under skillet and immediately pour in whipping cream, scraping up browned bits of meat. This process is known as “deglazing” the pan. Add chutney, stirring to combine well. Pour over meat in baking pan. Cover tightly with foil, baking 20 min. Just before serving, sprinkle with finely chopped parsley.  

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