email this pageIngredients
2 cups chicken stock, preferably homemade
1/2 cup heavy cream, optional
1 tablespoon vegetable oil
2 pound pork tenderloin, cut into 1/2-inch slices
1 teaspoon Vanilla Salt
Freshly ground black pepper, optional
Instructions
1/2 cup heavy cream, optional
1 tablespoon vegetable oil
2 pound pork tenderloin, cut into 1/2-inch slices
1 teaspoon Vanilla Salt
Freshly ground black pepper, optional
1. Pour stock in a small saucepan and bring to a boil. Lower heat to a brisk simmer and reduce to 1 cup. Add ½ cup cream, if using, and cook until mixture is reduced to 1 cup.
2. Heat 1 tablespoon of oil over high heat in a skillet large enough to hold pork medallions in one layer without overcrowding. You do not want to crowd the pan or the pork will steam and not brown. Cook pork in batches, if necessary. Pan-fry medallions 1 to 2 minutes on each side. They will be pink inside. Remove the medallions to a platter, sprinkle well with Vanilla Salt and pepper, if using, and cover loosely with foil.
3. Pour the stock-cream mixture into the pan and deglaze the pan by scraping up brown bits. Spoon sauce over the medallions and serve.
Recipe courtesy of Didi Davis Food, LLC, www.dididavisfood.com
2. Heat 1 tablespoon of oil over high heat in a skillet large enough to hold pork medallions in one layer without overcrowding. You do not want to crowd the pan or the pork will steam and not brown. Cook pork in batches, if necessary. Pan-fry medallions 1 to 2 minutes on each side. They will be pink inside. Remove the medallions to a platter, sprinkle well with Vanilla Salt and pepper, if using, and cover loosely with foil.
3. Pour the stock-cream mixture into the pan and deglaze the pan by scraping up brown bits. Spoon sauce over the medallions and serve.
Recipe courtesy of Didi Davis Food, LLC, www.dididavisfood.com
