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Sautéed Pork Medallions with Sweet and Sour Sauce
1.5 pounds Pork loin* cut in ¼ inch slices
1 cup all purpose flour
¼ cup vegetable oil
To taste salt*
To taste ground black pepper
Pork Preparation:
Use enough oil to just cover the bottom of a sauté pan and heat to medium high.
Season each slice of pork with salt and pepper then lightly coat with the flour.
Cook each piece of pork golden brown color on each side (about 2 minutes on each side).
Once the pork is cooked, wipe out the pan with a paper towel and proceed to make the sauce (below).
1 Tablespoon Shallots*, minced (may substitute mild white onion)
1 ounce Honey*
1 ounce White Wine Vinegar
1 ounce Glenora Riesling*
1 tablespoon Lemon Juice
1/8 teaspoon crushed red pepper
8 ounces chicken stock*
To Taste salt*
To Taste ground black pepper
Sauce Preparation:
Sautee shallots until golden, add honey, vinegar, crushed red pepper, Glenora Riesling, & lemon juice.
Bring to a simmer, add chicken stock and reduce to half season to taste. Serve over sautéed pork medallions.
Makes 4 servings
*= local ingredients