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ROAST PORK MEDALLIONS IN CHAMPAIGN MUSHROOM SAUCE1 whole pork tenderloin ¼ cup lemon juice ¼ cup orange juice ¼ cup Champaign 1 tbsp Dijon mustard 1 tbsp chopped chives 1 cup sliced mushrooms 2 minced shallots 1 tsp thyme 1 stick butter 1 tbsp safflower oil Salt and pepper to taste Heat 1 tbsp oil and 1 tbsp butter in a sauté pan. Sear pork on all sides and transfer to a roasting pan (you already know I like Le Creuset). Sauté shallots, mushrooms and thyme in same pan with an additional 2 tbsp. of butter for about 7 minutes. Deglaze the plan with liquids. Pour the mixture onto the pork and bake until meat thermometer indicates doneness. Optional: Remove pork from pan and put the liquid through a sieve. Save the mushrooms and put on top of the roast. Bring the cooking liquids to a boil and simmer until reduced in half. Stir in remaining butter ½ tbsp at a time. Keep stirring until the butter is fully incorporated. Season with salt and pepper and serve. |