Ingredients
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1.5-2 lbs (.68-.90 kg) Pork Loinor already cut medaillons
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1/4 cup Salt
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3 Bay Leaves
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2 Tbsp Olive Oil
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2 Tbsp Unsalted Butter
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1 cup Heavy Cream
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1/4 cup Chicken Stock
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1 Tbsp Dijon Mustard
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1 bunch Fresh Thymeor sage and/or parsely
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to taste Salt
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to taste Black Pepper
Directions
Steps
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1
Done
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Make the Brine for the PorkSlice the pork loin into pieces about 1.5 inches thick (3.81cm) (if not already done obviously). In a bowl, add cold or room temperature water, the 1/4 salt and the bay leaves. Let marinate for at least 1 hour. (Tip: you can let the pork marinate overnight in the refrigerator for the juiciest results). |
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2
Done
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Make the Cream SauceIn a sauce pan, melt the butter with freshly chopped sage or thyme (I also throw in fresh prsley when I have it). Add the chicken stock and mustard and whisk. Season with salt and pepper. Put on low heat and let simmer. (you will add the cream last! First, let's make the pork medallions). |
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3
Done
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Sautée the Pork MedaillonsRemove the Pork from the brine. Pat dry - this is very important! You don't want any pieces of meat to be wet when you put it in the pan. It won't sear properly and will become rubbery. Put your pan or cast iron skillet (I prefer cast iron for best searing in general) on medium high heat. Depending on your cookware, you may need to add a Tbsp of oil. Make sure the pan is nice and hot, then add the pork medallions and cook about 1-2 min. on each side. Meat thermometer reading should be 145° F (62°C). Let rest for 3-5 minutes before serving. |
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4
Done
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While the medallions are resting, turn the heat on the sauce up to medium and give it a good whisk. Slowly add the cream while whisking. Season with salt and pepper. Serve immediately with the pork medallions. Side suggestions - rice. |
