Maggi Lampton, a sweet friend and a wonderful cook and hostess, shared this Pork Medallion recipe with me several years ago, and it is one of my favorites. It is the perfect spring entrée served over vermicelli with fresh asparagus and a spring mix salad. It is a great luncheon or dinner meal, and everyone enjoys the fresh blend of flavors and the colorful presentation. Enjoy!
1½ pounds boneless park tenderloins cut into 3/4-inch medallions
Salt and black pepper to taste
2 tablespoons of olive oil
2 tablespoons salted butter
All-purpose flour
1 clove-garlic, minced
½ cup chopped green onions
1½ cups chicken broth
1 tablespoon Creole mustard
2 tablespoon maple syrup
1 cup dried cranberries
Season medallions with salt and pepper. In large skillet, heat olive oil and butter. Flour pork lightly, and sauté until brown. Remove meat from pan. Add garlic and onions to skillet, and sauté. Whisk in chicken broth and mustard, and bring to a boil. Boil for 5 minutes to reduce slightly. Add syrup and cranberries. Bring to a boil, then add pork medallions. Cook until pork is completely done. Serve over vermicelli.
Yield: 6 servings
