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This Recipe contributed by: | ||||||||||
| Ingredients: 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 Directions: 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: 29 Apr 2007) | ||||||||||
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