Recipes Contributed by Bed & Breakfast Innkeepers for International Bed and Breakfast Pages

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	Recipe : Loin of Pork Madagascar

This Recipe contributed by:
Stephen Willey Innkeeper of 1859 Historic National Hotel, A Country Inn in Jamestown, California , United States

1 1/2lb. Boneless Pork loin
1oz. Olive oil
1tbl. Chopped Shallots
2oz. Brandy
2tbl. Madagascar Green Pepper Corns
4oz. Heavy Cream
3oz. Brown Sauce
1 tbl. French Mustard
1 pinch coriander
2oz. Whole Soft butter

Start by slicing pork into 1/4 inch medallions. Flatten each piece slightly with the back of a heavy skillet. Add oil to the pan. Evenly brown and then turn. Brown second side and add shallots and green peppercorns. Cook until shallots are soft. Floame with brandy. Add cream and begin to reduce. Add brown sauce, blend and add mustard, coriander and whole butter. Remove meat and place on a serving platter. Reduce sauce to desired consisitency. Pour sauce over meat and garnish with watercress and julienne red peppers.

(Updated: 24 Dec 2003)