Pork Medallions in Cream Sauce


  • 1 3 - 3 1/2 lb. boned loin of pork
  • 1 qt. whole milk
  • salt
  • pepper
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 2 Tbsp. flour


Trim excess fat from pork. Braise pork in saute pan in olive oil and butter. Add pint of milk and cover and simmer for approximately 1 hour or until the thermometer registers 140 degrees F. Add more milk during the process, if necessary. Remove and set aside. Depending on how much liquid is left in the pan, you may want to add more milk. If there is much excess fat it should be removed first. Mix some of the liquid with the flour and whisk into the mixture. Bring to a boil for 2 minutes. Spoon over the medallions of pork for serving.

By Robin from Washington, IA


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