Pork Medallions With-Shallot Cream Sauce
10m prep 20m cook 30m ready
Tender pork medallions are pan-seared and served with a rich, creamy shallot sauce made with red wine vinegar, chicken stock, and heavy cream. This elegant dish is perfect for a special dinner.
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Ingredients
- 5 oz butter, unsalted
- 1/4 cup shallots minced
- 3/4 cup red wine vinegar
- 3/4 cup chicken stock
- 1/2 cup heavy cream
- Kosher or sea salt & freshly cracked black pepper
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 112 mg
- Iron: 1.98 mg
- Magnesium: 33.8 mg
- Phosphorus: 167 mg
- Potassium: 547 mg
- Zinc: 0.81 mg
Let's Cook
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Step 1.
Pound out and fry pork medallions in a pan.
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Step 2.
Transfer to keep warm and don't wipe out the pan.
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Step 3.
Melt 2 oz (4T) of butter in a medium nonstick skillet over moderate heat.
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Step 4.
Add the shallots and sauté until golden brown.
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Step 5.
Add the vinegar, increase the heat to high, and allow it to reduce by half its volume.
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Step 6.
Then add the chicken stock and reduce the stock by half as well.
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Step 7.
Add the heavy cream and allow to come to a boil to reduce until slightly thickened, then remove from heat.
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Step 8.
Cut the remaining 3 oz (6T) of butter into small pieces and add a few pieces at a time to the shallot-cream mixture, whisking constantly until smooth and silky.
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Step 9.
Season with salt and pepper to taste and serve atop seared pork tenderloin medallions, pork chops or sliced pork loin roast.
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