Pork Medallions in Mustard-Green Peppercorn Cream
Sauce
Recipe courtesy Emeril Lagasse, 2002
1 tablespoon
vegetable oil
8 (4-ounce) pork
medallions
1 teaspoon salt
1/2 teaspoon ground
white pepper
2 tablespoons
unsalted butter, cut into pieces
1/4 cup minced
shallots
1 teaspoon minced
garlic
1/2 cup dry white
wine
1 cup heavy cream
2 tablespoons
1 teaspoon drained
and crushed green peppercorns
Matchstick potatoes,
recipe follows
2 tablespoons minced
fresh parsley, garnish
In a large, heavy
skillet, heat the oil over medium-high heat. Season both sides of the pork
lightly with the salt and pepper. Add the medallions to the pan and cook for 2
1/2 minutes on the first side and 2 minutes on the second side. Transfer to a large
plate and cover to keep warm.
Add 1 tablespoon of
butter to the skillet, and when foamy, add the shallots and garlic. Cook, stirring, until soft, 1 minute. Add the white wine and
simmer until reduced to 3 tablespoons, about 4 minutes. Add the cream, bring to
a boil, and cook until reduced by half, about 4 minutes. Reduce the heat to
medium and add the mustard, whisking to incorporate. Add the remaining
tablespoon of butter, whisking to incorporate. Stir in the green peppercorns.
Return the pork medallions and any accumulated juices to the pan and cook until
the meat is just warmed through, about 30 seconds.
To serve, divide the
potatoes among the 4 plates. Arrange 2 medallions on each plate and top with
sauce. Garnish each serving with parsley and serve.
Matchstick Potatoes:
1/2 pound baking
potatoes, like russets, peeled
1/2 pound sweet
potatoes, peeled
Salt
Preheat a fryer to
365 degrees F.
Using
a mandolin, cut the potatoes into thin matchsticks. Fry separately, in batches, until golden
brown and crispy, about 4 minutes. Remove from the oil and drain on paper
towels. Season with salt.