Recipe By: “From Julia Child’s Kitchen” 1975
Preparation Time: 1:00 # of Servings: 6
Ingredients:
36 ounces pork loin — * see note
2 tablespoons bacon drippings — * see note
salt and pepper
1 pinch allspice
1 pinch thyme
1/4 cup shallots — minced
1 clove garlic — minced
1 cup dry white wine
1 cup heavy cream
parsley — minced
4 ounces mushrooms — braised or canned
Directions:
Sauteing the pork: Dry pork thoroughly in paper towels. Heat drippings in pan until very hot but not smoking, and add as many pieces of pork as will fit in one layer without crowding pan. Brown for about 2 minutes on each side; remove as done, and brown the rest. Season each side of each medallion with salt, pepper, and spices, and return all meat to pan with the shallots and garlic. Cover pan, and cook slowly for 5-6 minutes until when you prick meat with a sharp-tined fork the juices run clear yellow with no trace of rosy color. Remove pork to a side dish.
Sauce and serving: Pour the wine into the pan and boil down rapidly to reduce by half, then pour in the cream and boil rapidly a minute or two to thicken lightly. Return medallions, with mushrooms, to pan and baste with the sauce.
*Dish may be completed to this point in advance; set aside uncovered. It is better not to refrigerate, and not to let meat cool off completely, or its texture will firm up and it then will taste like reheated rather than freshly cooked meat.)
Several minutes before serving, reheat to simmer, cover, and simmer slowly until meat is well heated through. Taste sauce carefully, and correct seasoning. Arrange on a hot platter with whatever accompaniments you have chosen, spoon the sauce over the medallions, sprinkle with parsley, and serve.
*NOTE: 12-3 ounce medallions (approx. ½ inch thick), all fat removed. Render
trimmings and use in place of bacon drippings.