I’m getting some flack from friends that tell me I have to get out of my chocolate mode and back to posting more than chocolate cobbler, chocolate cookies, chocolate candy, etc….so am sharing a most wonderful dish. Yes, I got it from Paula Deen (hum…that makes it sound like she gave it to me personally, ha). Although it is a dream of mine to actually sit and just talk food with her one day, I got this out of one of her magazines and it is really great. If you are not a pork eater, use chicken or beef, but we love the pork and that is what I am going with today.
2 (1 pound) pork tenderloins, trimmed and cut into 1 in slices
2 teas salt
2 teas ground black pepper
1/4 cup butter, divided
1 shallot, or onion, thinly sliced
1/2 cup dry white wine
1 teas dried rubbed sage
1 1/2 cups heavy whipping cream
1 tables coarse grained mustard
Pound pork slices to 1/4 in thickness. Sprinkle evenly with salt and pepper.
In a large skillet, melt 2 tables butter over medium high heat. Add pork in batches if necessary and cook for 3-4 min per side or until browned. Remove from skillet, and keep warm.
Melt remaining butter in skillet. Add shallot or onion and cook stirring constantly, for 2 min. Slowly add wine and sage and cook, stirring to loosen browned bits from bottom of skillet with a wooden spoon, until wine is reduced by half. Add cream and simmer for 4-5 min or until suace is thickened. Stir in mustard. Serve immediately over pork medallions which you could serve with wild rice and oven roasted asaparagus. Makes a beautifiul presentation.
Also, if you are in more of a hurry, use thin sliced pork chops and then no need to pound the pork.
Chocolate Castles 