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Date Posted: 05:58:39 08/06/05 Sat
Author: pep
Author Host/IP: 24-119-233-144.cpe.cableone.net / 24.119.233.144
Subject: Pork Medallions with Cumberland Sauce

Pork Medallions with Cumberland Sauce

By The Culinary Institute of America The Culinary Institute of America

Glossy and burgundy-colored, this traditional English sweet-and-sour sauce turns a scrap of pork into an elegant entree.


3 teaspoon vegetable oil
1 pound pork tenderloin, trimmed of fat and cut into 1-inch-thick medallions
salt &freshly ground black pepper to taste
2 tablespoon minced onion, or shallot
1 cup dry red wine
1 teaspoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoon red currant jelly
1 teaspoon brown sugar, optional
1 teaspoon Dijon mustard

Preparation Cook:25 Min
1 Heat two-thirds of the oil in a nonstick skillet over medium-high heat. Season pork lightly with salt and pepper and cook for 3 to 4 minutes per side, or until brown on the outside and no longer pink but still juicy inside. Transfer to plates or a platter and keep warm.
2 Add remaining oil to the skillet. Add onion (or shallot) and cook, stirring, until softened, about 30 seconds. Add wine and bring to a boil, stirring. Boil for 5 to 6 minutes, or until reduced to about 1/3 cup [for recipe serving 4]. Dissolve cornstarch in lemon juice and whisk into the sauce. Cook, stirring, until thickened and glossy. Remove from heat and stir in jelly, sugar (if using) and mustard. Taste and adjust seasonings with more salt and pepper, if needed. Spoon the sauce over the pork.

Nutritional Analysis
Number of Servings: 4 servings

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