Pork Medallions With Chanterelles
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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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.
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