Medaillon De Porc A L'orange
(0 vote)
Instructions
Sprinkle a pinch of zest, tarragon and fresh ground pepper on one side of each medallion;
Arrange the medallions on top of each other by pressing them well and adding a pinch of spice in the bottom inset;
Coat all in cellophane and refrigerate overnight;
Then enter the medallions of pork in the olive oil over high heat (about 2 minutes per side or until golden brown)
Add half the orange juice into the pan and then let them cook over medium-low heat for five minutes on each side;
Reserve warm medallions and saute the shallot French;
when becomes slush, add the remaining orange juice and mustard and let caramelize;
Incorporate the cream, add salt and pepper and heat (taking care not to boil)
to the mixture over the medallions ...
