This way of preparing the pork medallions make them very soft and sweet, not an expected thing when you’re talking about pork meat. I choose the margarinne instead of butter for its sweetness, so I suggest you not to substitute it with butter, because it would change the taste of the dish.
Time of cooking
15 minutes
Servings
4
Ingredients
Pork medallions: 4
Brandy: half a glass
Margarine: a spoon
Olive oil: a spoon
Rice flour: 3 spoons
Salt as required
Black pepper, minced as required
What did I use
a non-stick pot, a wooden spatula
How did I do
I rolled the meat in the flour.
I browned it in the hot margarine and oil at high fire, on both sides, for a pair of minutes.
I don’t use forks to turn the meat, because perforating it one risks to dry it too much!
I simmered with brandy until reduced and continued the cooking, adding salt and pepper, for about 5 minutes.
I obtained a meat well brown on both sides outside but soft in the center.
I decorated with some chives and cherry tomatoes. As side I usually serve fresh vegetables to not weigh down an already tasty second course.
Buon appetito!
