Charcutière Sauce Recipes

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PORK MEDALLIONS WITH CHARCUTERIE SAUCE



Pork Medallions with Charcuterie Sauce image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

12 slices pork tenderloin, each 1/2-inch thick
Extra-virgin olive oil, for liberal drizzling
Kosher salt and freshly ground black pepper
4 tablespoons butter
2 shallots, finely chopped
3 tablespoons flour
A splash sherry or white wine
2 cups chicken stock
2 tablespoons grainy mustard
12 cornichons, halved or thinly sliced
Sliced baguette, for serving

Steps:

  • Drizzle the pork with extra-virgin olive oil and season with salt and pepper. Heat a skillet over medium-high heat and cook the pork in 2 batches, about 2 to 3 minutes per side. Arrange the pork on a platter and cover with foil to keep warm.
  • Reduce heat under the pan and add the butter to melt. Add the shallots, season with salt and lots of coarse pepper, and cook for 2 to 3 minutes. Sprinkle in the flour and stir 1 minute. Add a generous splash of sherry, and then whisk in the stock and thicken. Stir in the mustard and cornichons.
  • Serve 3 medallions on each plate with lots of sauce, with bread alongside.

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