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Medallions Of Pork

A home-style Medallions Of Pork made with Clarified Butter, Carrots, Celery, Flour, and Sweet Butter Softened. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4 tbsp
• 2 tbsp
• 2 tbsp
• 3 tbsp
• 4 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Beurre Manie is used to thicken sauces.

2. 2

   Combine 1 T flour and 1 T sweet butter on a small flat plate and blend the mixture with a fork into a very smooth paste.

3. 3

   Roll the paste into a ball.

4. 4

   Preheat the oven to 325 degrees.

5. 5

   Butter a large flameproof baking dish and set aside.

6. 6

   Start by making the sauce.

7. 7

   In a heavy saucepan melt the clarified butter.

8. 8

   Add the minced vegetables and cook them over low heat for 5 to 8 minutes or until they are very soft but not browned.

9. 9

   Add the flour and stir it until it is well blended with the vegetables.

10. 10

    Raise the heat a little and cook, stirring constantly, until the mixture becomes a hazelnut brown.

11. 11

    Do not burn or scorch the bottom of the saucepan.

12. 12

    As soon as the flour mixture has turned nutty brown, add the hot brown stock all at once and stir until the mixture is smooth and lightly thickened.

13. 13

    Add the Bouquet Garni, tomato paste, salt and pepper.

14. 14

    Partially cover the pan and simmer for 1 hour, stirring it from time to time.

15. 15

    Strain the sauce and reserve.

16. 16

    While the sauce is cooking, make the mustard butter.

17. 17

    In a small bowl place the softened butter.

18. 18

    Add the Dijon and dry mustard and blend the mixture well with a wooden spoon.

19. 19

    Add the lemon juice and chill.

20. 20

    THE PORK - In a large skillet melt the 2 T of butter and oil.

21. 21

    Season the pork medallions with salt and white pepper.

22. 22

    When the butter and oil are very hot, add the pork medallions, a few at a time, and brown them on both sides.

23. 23

    As the medallions brown, remove them from the pan and set them aside.

24. 24

    Add the shallots and garlic to the pan and cook them over low heat until they are soft but not browned.

25. 25

    Add the meat glaze and the w