For The Stone Ground Mustard Glaze

Method
Preheat grill. Prepare Stone Ground Mustard Glaze by meting butter in a saucepan over medium heat. Add shallots and garlic, sauté briefly. Do not brown. Add brandy and bring to a simmer. Reduce by half.

Add white wine, again bring to a simmer and reduce by 1/2. Stir in stone ground and Dijon mustards. Continue to simmer. Add demi-glace or brown sauce, bring to a simmer and lower heat. Simmer over low heat for 10 -15 minutes, stirring occasionally. Add cream and squeeze of fresh lemon. Season with salt and pepper. Finish with parsley and reserve.

Rub pork medallions with olive oil, season with salt and pepper. Place on grill and cook until done. Place cooked pork medallions on serving plates and top with Stone Ground Mustard Glaze.

Yield: 4 Servings

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