[JoannEA]

I was trying to find a different recipe for pork medallions from a pork loin tonight and came across that sounded good, but used flour for breading, white wine and evaporated milk. I took the idea and decided to "make my own". It turned out great and I wanted to share. I didn't measure anything, kind of add a little bit here and a little bit there, but I will give you an idea.

I took a pork loin and cut medallions approximately 1/2 inch thick. I melted just a little bit of butter (maybe 1 T or so) and browned the medallions. I seasoned them with some garlic salt, cayenne pepper, oregano, paprika and S&P. After cooking and browning on both sides (they don't take long to cook, maybe 10-15 min??) I took them out of the skillet and placed them on a cookie sheet, covered with foil and put them in the oven at about 250 to keep them warm. I then added to the skillet some chopped green onions (I used 3) and sauted for just a minute. I added some chicken stock (about half of a Swanson carton) and let it get all the flavors off from the medallions and let it simmer for about 5 minutes to try to get it to cook down. I then added some heavy cream (I would guess about 1/2 c or so) and some Dijon mustard (about 3 T). I seasoned it with some S&P and let it cook down and thicken (I think it took about 10 min of simmering). It cooks down a lot, but there was enough to spoon some on each of the medallions for serving. The medallions were so tender and the sauce was great.

I am sorry about not having the exact measurements, but you can "tweak" it to your taste. It is really quick and easy and the family loved it. Enjoy!

[crazywoman]

There ya go Joann, Low Carb Joann style!!! As George says, if ya want it, and can't eat it, "reinvent it". (Not exactly as he says it, but close.)
_________________
Billie
4'8" Started LC WOL Aug 2003

BBcode

My mind not only wanders, sometimes it leaves completely.

[fishergal]

Oh, wow... that sounds delish! My hubby always takes a pork loin, and cuts half into boneless pork chops, and the other half he makes into a pork roast in a bag... YUM!

I am going to add this to my list to make for meals, thank you!