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Pan sautéd peppered pork

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Peter Brave

Brave New Restaurant

2-3 oz medallions of pork tenderloin

1/2 cup heavy cream

2 tbsp whole grain mustard

1 cup cooked penne pasta

1/2 cup white wine

2 tbsp chopped parsley

3 tbsp olive oil

2 tbsp chopped shallot

Season the medallions with a pinch of salt then coat heavily with cracked black pepper and saute in a heavy bottomed saute pan that has been preheated with olive oil till golden brown on both sides, approx 2 min per side. Reserve on a warm plate. Pour of excess oil then add shallots and saute till translucent and add the wine to deglaze, add the mustard and cream then reduce to desired consistency. Add the paste to the sauce to warm and coat then serve the pork on top. VIOLA BABY !!!!

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