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Pork Clairmont |
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| Pork Tenderloin medallions with a pineapple pepper sauce |
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| Procedures: |
Cut the pork tenderloin into medallions 1" thick and then pound to 1/4" thick.
Sprinkle with S&P, dredge in flour and shake off the excess.
Heat the butter and EVOO in a sauce pan.
Fry in batches until golden brown and crispy on both sides; remove from the pan.
When the frying is complete, add the rum to the pan drippings and simmer 1 minute.
Add the Pepper Sauce and reduce.
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| Notes: |
2023-02-03: Served with cauliflower gratin.
2022-07-15: Served with the prescribed sauce, cranberry sauce, and hash browns.
2022-05-13: Served with sweet potato casserole, and squash casserole
2020-05-16: Pounding left the cutlets a little too thick, and, therefore, a little tough. Served with mashed potatoes, baked root veggies and a bottle of 19 Crimes Red.
2018-07-13: served with potatoes from Margaret’s service, sweet peas, and leftover sauce from the freezer; excellent.
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06/12/2023
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