Medallions de porc à la Dijonnaise

As it’s Tuesday I had the lovely Fig over this evening for our regular dinner and Doctor Who session. (Technically we’re making our way through all of Sarah-Jane Adventures at the moment so it was the last story of season 1, The Lost Boy and the first story of season 2, The Last Sontaran.) Dinner was also Doctor Who related as, on Sunday, Fig and I both attended a Brighton-based Doctor Who convention, Timey Wimey 2, myself as a helper and Fig as an attendee, where the guest of honour was Janet ‘Tegan’ Fielding. There was a quiz in the afternoon and Fig and I were on the team that came second, (We lost by 1 point!!) and my share of the prize was a cookbook by ‘Voice of K-9’ John Leeson, called Dog’s Dinners. It’s an entertaining little book full of interesting looking recipes and written in a relaxed, chatty style. The recipes are easy to follow and, if tonight’s dinner is anything to go by, tasty. Worth giving the book a go, even if you’re not a fan of Doctor Who, or his favourite tin dog. It’s published by Fantom Films.

This recipe serves 4 but I scaled it down for just Fig and I.

1 pork tenderloin, sliced into ½ inch rounds. (The tenderloin joints I could find in Sainsbury’s weren’t very thick and so I bought some pork escallopes of appropriate thickness and used them instead, Two per person seemed fine.)

25g of butter

2 tablespoons of olive oil

For the sauce:

500ml of double cream (I used 300ml for the two of us and that was more than enough.)

4 pickled gherkins, sliced

1 tablespoon of shallots, finely chopped

1 tablespoon of Dijon mustard

A dash of white wine vinegar

Salt and freshly ground black pepper.

 

Mix the sauce ingredients, cream, gherkins, shallots, mustard, vinegar and seasoning together in a small bowl, stir well to combine and set aside.

In a large frying pan heat the butter and oil and gently fry the pork escallopes until brown on both sides.

Add the sauce and bubble for a couple of minutes on a high heat before turning the heat down and simmering for a further 5 minutes, until the pork is cooked through and the sauce has slightly thickened. Stir occasionally to prevent sticking.

Delicious, although there was way too much sauce! I served it with a creamy olive oil and Parmiggiano mash and steamed kale and beans.

Well done K-9!!

 

P1050013

 

 

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About neilche

Hi. My name's Neil. I live in Brighton with my flatmate Alberto and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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