Pork Loin in Cream Sauce
4 Pork Loin medallions, about 3/4" thick
2 tbsp. butter
2 scallions, chopped (take some of the green as well)
1/2 lb. button mushrooms, quartered
paprika to taste
1 tbsp. flour
1/4 cup dry sherry
1/2 cup chicken broth
1/8 cup heavy cream
Saute pork in butter.
Add onions and cook until almost softened; add mushrooms to the onions cook until soft.
Sprinkle with paprika and flour, stirring until flour is absorbed.
Add sherry and broth. Stir until mixed well.
Cover and cook over low heat for 40-45 minutes or until pork is cooked through. Stir in cream and bring just to the boil.
Reduce cream sauce until thick and smooth.
Serves 4
4 Pork Loin medallions, about 3/4" thick
2 tbsp. butter
2 scallions, chopped (take some of the green as well)
1/2 lb. button mushrooms, quartered
paprika to taste
1 tbsp. flour
1/4 cup dry sherry
1/2 cup chicken broth
1/8 cup heavy cream
Saute pork in butter.
Add onions and cook until almost softened; add mushrooms to the onions cook until soft.
Sprinkle with paprika and flour, stirring until flour is absorbed.
Add sherry and broth. Stir until mixed well.
Cover and cook over low heat for 40-45 minutes or until pork is cooked through. Stir in cream and bring just to the boil.
Reduce cream sauce until thick and smooth.
Serves 4