Pan fried pork medallions served with a light miso and soy pan sauce.
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I'm so thankful to RouxBe for teaching me pan sauces. Once you learn how, you can easily make a chicken or pork dish and a nice sauce to go with it. I made this recipe last night on a whim because I happened to have all the ingredients. It was delicious!
I'd like to make this for a dinner party for at least 6, maybe 8 people. I'm thinking I might use 2 large s.s. pans to pan-fry the medallions and make the sauce (to take advantage of all the sucs), then combine all of the sauce and cooked pork in one of the pans to heat through. Or should I stick with 2 pans all the way?
Also, one of the potential diners is vegetarian, and gluten intolerant. Does anyone have a recipe for a patty that would fit the bill (not tofu)? In this case I would use vegetable stock to make the sauce and let her know about the sucs from the pork.