Pork with Morel-Calvados Sauce
Pork tenderloin medallions are pan fried until tender and golden. They are smothered with a rich morel cream sauce that has a hint of Calvados.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rouxbe.com.
Ingredients
- 1 whole pork tenderloin
- 10 g dried morel mushrooms
- 1 shallot
- 6 fresh sage leaves
- 1 cup dark stock (chicken, veal or beef)
- 1/4 cup calvados
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- kosher salt (to taste)
- 2 tsp grapeseed oil (approx.)
- freshly ground black pepper (to taste)
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