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Austrian   -   Medallions Of Pork With Beer And Caraway Sauce   adapted from Viennese Cuisine

Description
Ingredients
  • 2 Cloves Garlic -- finely chopped
  • 2 Cups Olive Oil
  • 6 Pounds Pork Tenderloin -- cut 18 medallions
  • 1 Medium Carrot -- finely chopped
  • 1 Medium Celeriac -- finely chopped
  • 1 Stalk Celery -- finely chopped
  • 1 Medium Onion -- finely chopped
  • Caraway Seed
  • 12 Ounces Dark Beer
  • 1/4 Cup Pork Stock
  • Salt And Pepper -- to taste
Directions Process garlic with olive oil unti smooth. Place pork in pan and cover with garlic oil. Add vegetables and caraway seed. Cover and marinate for 12 hours. Transfer vegetables to pan and saute until tender. Add beer and reduce by half. Season with caraway seed to taste. Add 1/4 cup water and the stock and simmer for 1 1/2 hours. Remove medallions from marinade and pat dry. Saute pork for 4 minutes per side. Remove and set aside. Strain sauce into skillt and add pork back in. Heat through and serve.
Serves 6
Time to Make 0:00



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