Pork Medallions With Shallot Cream Sauce
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
Tender pork medallions are pan-seared and served with a rich, tangy shallot cream sauce. This elegant dish comes together quickly for a special weeknight dinner.
Ingredients
- 142 g butter, unsalted
- 59.1 ml shallots minced
- 118 ml red wine vinegar
- 177 ml chicken stock
- 118 ml heavy cream
- Kosher or sea salt & freshly cracked black pepper
Nutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 27 mg
- Iron: 0.43 mg
- Magnesium: 7.86 mg
- Phosphorus: 40.6 mg
- Potassium: 131 mg
- Zinc: 0.2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 142 g butter, unsalted
- 118 ml red wine vinegar
- 177 ml chicken stock
- 118 ml heavy cream
- Kosher or sea salt & freshly cracked black pepper
Prepare
- Mince 59.1 ml shallots
Let's Cook
-
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.
Ratings & reviews
Average 5.0 / 5 from 1 review(s).
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