(POSTED: August 17, 2004)
Pork Medallions w/Mustard Cream Sauce
2 1-pound boneless pork tenderloins, each cut crosswise into 4 equal pieces
3 1/2 cups fresh breadcrumbs made from French bread
1 cup chopped walnuts
1/3 cup chopped fresh parsley
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup all purpose flour
2 large eggs, lightly beaten
1/3 cup (or more) vegetable oil
Mustard Cream Sauce (see below)
Red Cabbage with Raspberries, Onions and Apples (see below)
Using meat mallet or rolling pin, pound pork between sheets of plastic to 1/4-inch thickness. Sprinkle with salt and pepper. Mix breadcrumbs, walnuts, parsley, cinnamon and nutmeg in processor until nuts are finely ground. Transfer to small bowl. Season with salt and pepper. Place flour and beaten eggs in separate bowls. Dredge 1 pork medallion in flour; shake off excess. Dip into beaten eggs to coat, then into breadcrumb mixture. Repeat with remaining pork medallions, flour, beaten eggs and breadcrumb mixture.
Heat 1/3 cup oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until just cooked through, adding more oil to skillet between batches if necessary, about 2 minutes per side. Transfer to platter. Serve with mustard sauce and cabbage. Serves 8.
Mustard Cream Sauce
This tangy sauce would also be terrific with roast chicken.
1 12-ounce bottle lager beer
1/3 cup chopped shallots
3 cups chicken stock or canned low-salt chicken broth
1 1/2 cups whipping cream
1/4 cup Dijon mustard
2 tablespoons yellow mustard seeds
Boil beer and shallots in heavy medium saucepan until reduced to 1/4 cup, about 12 minutes. Add stock and boil until reduced to 1 1/2 cups, about 10 minutes. Add cream and boil until reduced to 2 cups, about 10 minutes. Stir in mustard and mustard seeds. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) Serves 8.
Red Cabbage w/ Raspberries, Onions and Apples
1/2 cup (1 stick) butter
1/2 cup chopped shallots
1 medium head red cabbage (about 2 3/4 pounds), thinly sliced
2 cups thinly sliced onions
2 Granny Smith apples, peeled, cored, thinly sliced
3/4 cup raspberry vinegar
1/2 cup sugar
1 pint fresh raspberries or 2 cups frozen
Melt butter in heavy large pot over medium heat. Add shallots and sauté until tender, about 2 minutes. Add cabbage, onions, apples, vinegar and sugar to pot. Cook until cabbage is limp, stirring frequently, about 15 minutes. Add raspberries. Cook until most of liquid has evaporated, about 25 minutes. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over medium heat before serving.) Serves 8 as a side-dish.
Source: Bon Appétit