![]() Do not overcrowd the pan to allow the medallions to brown nicely you may need to do this in two batches depending on the size of your skillet. ![]() When hot, sear both sides of the medallions until golden brown, 2 to 3 minutes per side. Heat a large skillet with tall sides over medium-high heat with 2 tablespoons olive oil. Continue until all of the medallions are dredged.Ħ. Place each medallion in the flour and dredge until both sides are coated in the arrowroot. ![]() Season both sides of the medallions with 1 teaspoon of the salt and the pepper.ĥ. Using a meat mallet or the bottom of a skillet, gently pound until the medallions are ¼ inch thin.Ĥ. Lay the medallions on a cutting board and cover with a sheet of parchment paper.ģ. Slice the pork tenderloin into ½-inch medallions.Ģ. 1 teaspoon chopped fresh flat-leaf parsley leaves, for garnishġ. ![]() 2 tablespoons fresh lemon juice (1 lemon).1-pound yellow potatoes, peeled and cut into ½-inch cubes.½ cup cognac or whisky (substitute chicken broth for whole30, paleo).½ teaspoons freshly ground black pepper. ![]()
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