Pork Medallions With Chanterelles Recipes

OVEN-ROASTED PORK LOIN WITH CHANTERELLE-MUSTARD SAUCE

Steps:

• Preheat the oven to 425 degrees F. Prepare the pork: Whisk the thyme, rosemary, garlic, mustard and vegetable oil until emulsified. Season with salt and pepper.
• Rub the pork liberally with the herb-mustard mixture, then place fat-side up on a rack set inside a heavy-bottomed roasting pan. Roast until the pork is caramelized and a thermometer inserted into the center registers 145 degrees F, 55 to 60 minutes. Transfer to a cutting board and let rest 10 minutes.
• Meanwhile, make the sauce: Pour off all but 2 tablespoons drippings from the roasting pan, then heat on the stove over medium heat. Add the mushrooms and cook until caramelized, 6 to 8 minutes. Add the shallots and cook until translucent, about 2 more minutes. Remove the pan from the heat and add the cognac, then return to the heat and scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer until almost all of the liquid has evaporated. Whisk in the stock, mustard and thyme. Bring to a boil and cook until reduced by half, 8 to 10 minutes. Add the cream and butter and gently boil until thickened. Add the parsley and salt and pepper to taste.
• Slice the pork into 12 pieces and drizzle with the sauce.
• Make the mayonnaise: Whisk the egg yolks, lemon juice and1 teaspoon salt in a bowl until frothy. Slowly drizzle in the vegetable oil, whisking constantly until completely emulsified.
• Make the potato salad: Cook the bacon in a skillet until crisp. Transfer to a paper towel-lined plate to cool, then chop into small bits.
• Slice the potatoes 1/4 inch thick; transfer to a pot, cover with water and lightly season with salt. Bring to a simmer over medium heat and cook until just fork tender, 8 to 10 minutes. Drain well.
• Combine the bacon, capers, vinegar and chives in a large bowl. Add 1/4 cup mayonnaise (reserve the rest for another use). Gently fold in the warm potatoes and season with salt and pepper.
• Cook the bacon in a Dutch oven over medium heat until just crisp. Add the onion and garlic and sweat until translucent, 8 to 10 minutes. Add the cabbage and stir to coat in the rendered bacon fat. Add the vinegar, reduce the heat to low and simmer until the liquid is reduced by three-quarters and the cabbage is tender, about 12 minutes. Add the orange juice and cook until reduced by half, about 5 more minutes.
• Remove the cabbage from the heat and fold in the apple. Season with salt and pepper. Serve hot.

PORK MEDALLIONS WITH DIJON MUSHROOM SAUCE

Steps:

• 1. Melt 2 tablespoons plus 2 teaspoons of the butter in a heavy skillet over medium heat.
• 2. Saute the shallot and mushrooms for about 2 minutes, or until the chanterelles begin to soften and give off their own moisture.
• 3. Remove from skillet. Add the remaining butter and oil to the skillet, using it to saute the pork for about 8 to 10 minutes, or until it is browned and no longer pink. Turn the slices halfway through cooking. Season the slices with salt and freshly ground black pepper to taste.
• 4. Remove the pork from the skillet and cover to keep it warm. Gradually add the cognac to the skillet and stir in the mustard and the cream. Bring the mixture to a boil and continue boiling for 1 to 2 minutes, or until heated through.
• 5. Serve the sauce over the pork.

PORK MEDALLIONS WITH CHANTERELLES

Steps:

• 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.