Page 61 - TOH_Edition16

1 Trim silver skin from pork and cut crosswise into 12 medallions. Press each medallion with the palm of your hand to flatten to about 1⁄2 inch thickness.
2 Whisk the flour, salt, garlic powder, onion powder, black pepper and paprika together in a shallow dish. Dredge each medallion in the mixture, shake off the excess and transfer to a dry surface.
3 Melt butter with the oil in a large skillet over medium-high heat.
Add the medallions in a single layer and cook for approximately 3 minutes per side. Transfer to a plate, cover with foil and repeat with remaining medallions.
4 In a separate pan, melt 2 tbsp. butter with 1 tbsp. oil over medium heat. Increase temperature to medium-high and add half the mushrooms. Stir to evenly coat, then arrange mushrooms in a single layer. Cook for 3 minutes per side or until golden. Season lightly with freshly cracked salt and pepper; stir. Remove from skillet
5
6
7
and repeat with remaining mushrooms. Transfer all mushrooms to a plate.
In the same skillet, melt 2 tbsp butter. Add shallots and sauté over medium-high heat for 2-3 minutes to soften. Reduce heat to medium, add garlic and pepper flakes, and sauté for 30 seconds until fragrant.
Add flour and cook for 1 minute, scraping up the browned bits from the bottom of the pan.
Reduce heat to low and slowly whisk in beef broth. Add soy sauce, Worcestershire, mustard, beef bouillon and rest of the seasonings. Bring
to a simmer and cook until thickened. Once it has reached the desired consistency, stir mushrooms into the gravy.
Nestle the pork medallions in the pan and spoon some gravy over
the top. Cook over medium for a few minutes to warm through. Garnish with fresh parsley if desired.
Serves 3-4.
8
61