Yumm! Thanks Joe, I made this last night and it got gobbled up right away by everyone.

Andrew

Hi There: Could I use Rice vinegar in place of the rice wine vinegar? Or do I have to go to the store to get the one thing I don't have in my cupboard to make this tonight? : ((

You could try using rice vinegar it just will have a little less of that acidic factor. The real test would be to make it without and then the next time make it with the rice wine vinegar. Cheers!

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.

I would do it in 2 pans. If you put all the meat in 1 pan, the meat could steam or boil and cook unevenly.