Pork Medallions With Chanterelles
2
People talking
This wonderful recipe came from the IWK cookbook (the childrens' hospital here in Halifax, Nova Scotia). You can also use regular mushrooms if Chanterelles not available. Enjoy.
- Ready In:
- 50mins
- Serves:
- Units:
2
People talking
ingredients
- 4 tablespoons clarified butter (see note at bottom)
- 4 pork medallions (1 inch thick)
- 4 shallots, finely chopped
- 1 cup mushroom, sliced
- 1 cup whipping cream
- 1 1⁄2 tablespoons cognac
- 1 1⁄2 tablespoons horseradish
- 4 tablespoons parsley
- salt and pepper
directions
- To clarify butter, heat until almost boiling.
- Remove from heat and allow to cool slightly; skim top.
- Heat clarified butter over med. heat.
- Add pork and saute until done, which takes about 8 mins.on each side.
- Remove medallions and add shallots.
- Cook until done.
- Add remaining ingredients and adjust seasoning.
- Heat thoroughly and return pork to pan.
- Heat and serve.
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@waynejohn1234
Contributor
@waynejohn1234
Contributor
"This wonderful recipe came from the IWK cookbook (the childrens' hospital here in Halifax, Nova Scotia). You can also use regular mushrooms if Chanterelles not available. Enjoy."
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The sauce was really tasty! I may have overcooked the pork, because it was tough. Next time I think I'd try using thinner pork medallions--they might be easier to sauté and get them right.Reply
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Fixed this for dinner...wonderful! I did add some minced garlic because we love garlic but made as written. Thank you for a delicious recipe.Reply
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This wonderful recipe came from the IWK cookbook (the childrens' hospital here in Halifax, Nova Scotia). You can also use regular mushrooms if Chanterelles not available. Enjoy.
