Médaillons de Porc Sautés

Name: Médaillons de Porc Sautés (Pork Tenderloins Sautéed)
Cuisine: France
Ingredients: 6 tablespoons crème fraîche, or whipping cream; 3 whole pork tenderloins; Salt and pepper to taste; 3 tablespoons vegetable oil; Minced parsley; Melted butter; Fine dry bread crumbs; Chunk of butter; 2 egg yolks; 3 tablespoons Madeira; 2 tablespoons Cognac

Pork Tenderloins Sautéed

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

3 whole pork tenderloins
Melted butter
Fine dry bread crumbs
Chunk of butter
3

Europe
France
Main course
Mediterranean

Method

Cut ½-inch-thick medallions of pork from the large end of each tenderloin. You should be able to get 4 from each. Reserve tail ends for another meal.
Dip the medallions into melted butter and then into crumbs. Heat a chunk of butter and the oil to very hot. Sauté the pork for about 10 minutes on each side. Season with salt and pepper and place on hot serving