We lucked out on this dinner. After Liz and I spent all day in the 2nd arrondisement shopping at the kitchenware shops, Kristin and I went for groceries. Heading to Rue Cler at a quarter past 7, we knew we were pushing it... We stopped in the boucherie on St. Dominique but because none of the meat was labeled we bounced out of there as quick as possible. Now half past 7 we reached the second butcher which, of course, was closed. Barely having time to get our vegetables we booked it back to St. Dominique. They were in the midst of closing the shop but were all very nice... being patient with our lack of french and ordering WAY to much meat for what seemed just two girls. We purchased three 1" thick pork loins, 4 slabs of thick bacon, and 2 large duck breasts... It was Saturday night, we were going to be prepared.
bouquet garni of parsley, thyme and chive stems to tie it together
pork medallions cooking in the new pan!
And it's ready
Ingredients and Directions:
- Boneless pork loin (i purchased 3 butterflyed pieces which when I cut them all the way through gave me 6 - 1" thick pieces which were about 3 x 4" in size) you can buy the whole boneless pork loin and cut into 1" thick slice
- 3 tablespoons flour
- salt and pepper
- 2 T. vegetable oil
- 150g / 6 oz. thickly sliced bacon, diced
- 250 ml / 8 oz / 1 cup dry white wine (savignon blanc)
- 250 ml / 8 oz / 1 cup chicken stock, or a little more if needed
- bouquet garni of parsley stalks, 2-3 sprigs thyme and 1 bay leaf (tied the garni with a chive stem to hold together and this worked
- 125 ml / 1/2 cup of heavy cream (or a little more)
- 1 tablespoon dijon mustard, or a little more to taste
- 1 T. chopped parsley
1. Cut the pork into even slices. Season the flour with salt and pepper. Dip the medallions in the flour and pat with your hand so they are evenly dusted.
2. Heat oil in frying pan and fry the bacon until browned (3-4 minutes). Remove it to dish, and add the medallions and brown them well, allowing 2-3 minutes on each side. Remove them and set aside. (I put them in the same dish as the bacon)
3. Pour the wine into the pan and simmer until reduced by half, 2-4 minutes. Stir in the stock and bacon and add the bouquet garni. Simmer until the sauce is lightly thickened and reduced by half, about 5 minutes. Whish in the cream and simmer for 1 minute. Whisk the mustard into the sauce, OFF THE HEAT, taste and adjust seasoning. (*Note: if mustard cooks at high heat, it turns bitter) Replace the medallions very gently heat for 4-5 minutes. The meat should feel firm when you press it with a fingertip, showing it is well done.
4. Remove the bouquet garni. Lift out the medallions and spoon over the sauce and sprinkle with parsley. Serve with desired side dishes!