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Austrian   -   Pork Medallions In Sorrel Sauce   adapted from Viennese Cuisine

  • 3 Tablespoons Clarified Butter
  • 2 Pounds Pork Tenderloin -- cut 18 medallions
  • 4 Medium Shallot -- finely chopped
  • 2 Cloves Garlic -- finely chopped
  • 1/3 Cup Red Wine Vinegar
  • 1 Bunch Sorrel -- finely chopped
  • 1 Cup Half And Half
  • 4 Tablespoons Pork Stock
  • 1 Tablespoon Butter
  • Salt And Pepper -- to taste
  • 1/2 Bunch Sorrel -- chopped for garnish
Directions Saute pork in butter for 4 minutes per side. Remove and keep warm. Add shallots and garlic. Saute until golden. Add vinegar and reduce by half. Add sorrel and half and half. Reduce by half. Add stock and allow to reduce for 5 minutes. Strain the sauce and swirl in the butter. Season with salt and pepper. Place pork on plates and pour sauce over them. Garnish with sorrel.
Serves 6
Time to Make 0:00

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