Pork Tenderloin Medallions with Sour Cream and Dill
by Sam Moody
serves: 2
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Serve over noodles or rice. |
| Ingredients: |
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2 tablespoons |
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butter |
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1 pound |
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port tenderloin, sliced into about 6 1 inch thick medallions |
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1/4 cup |
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chicken stock |
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1 tablespoon |
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cognac |
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1 clove |
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garlic, minced |
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1/4 cup |
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sour cream |
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1/2 teaspoon |
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white pepper |
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1 1/2 teaspoons |
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dill |
| Directions: |
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Heat the butter in a heavy skillet over medium-high heat until the foam subsides. Add the pork medallions and saute about 5 minutes each side, until nicely browned. Remove the pork from the skillet and keep warm. Add the chicken stock, cognac, and garlic to the skillet, making sure to scrape up any brown bits from the bottom of the pan. Reduce the liquid for 2-3 minutes. Remove the skillet from the heat and very slowly blend in the sour cream, 1 spoonful at a time.
Return the pork to the pan, along with any juices that have accumulated on the platter. Cook the pork over meduim-low heat for 2 or 3 minutes. Transfer the pork to the platter, pour the sauce over, and sprinkle with pepper and dill. Serve immediately.
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