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Pork Medallions With Stone Ground Mustard Glaze

Chef Larry's Recipe

Chef Larry

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Ingredients

8 Pork loin medallions, 3 ozs. each

1 1/2 tsp. Olive oil

Salt to season

Fresh ground black pepper to season

For The Stone Ground Mustard Glaze

1 oz. Butter

1/2 tsp. Shallots, minced

1/4 tsp. Garlic, minced

2 ozs. Brandy

2 ozs. Dry white wine

1 tsp. Stone ground mustard

1/2 tsp. Dijon mustard

1 cup Demi-glace or Brown sauce

1 oz. Heavy cream

Squeeze of fresh lemon

Salt to taste

Fresh ground black pepper to taste

1/2 tsp. Parsley, chopped

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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