Ingredients
- 4 (3-ounce) pork medallions
- All-purpose flour for dredging
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons finely minced onion
- 1/4 cup apple, pear or plain brandy
- 1 unpeeled apple, cored and finely chopped
- 1 unpeeled pear, cored and finely chopped
- 1/4 cup heavy cream
- 4 ounces cream cheese
Directions
Dredge the medallions in flour and season with salt and pepper to taste. Saute the medallions in the butter for approximately 2 to 3 minutes per side. Remove from the skillet and set in a warm place.
Add the onion to the skillet and caramelize slightly. Flambe with the brandy.
Add the apple, pear and heavy cream. Bring to a boil. Stir in the cream cheese and heat thoroughly; do not boil.
Arrange the medallions on a plate and spoon the sauce over top.
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Submitted 6/13/05.
Source: the net
Submitted By: Lee.M Kaye
setters@internode.on.net
Sauteed Pork Medallions with Apple and Pear