Wednesday, February 10, 2010

Pork Medallions with Pan Sauce and Gratin Dauphinois

Tonight's meal was pork medallions using pork tenderloin cut into ~1/2" slices and then slightly flattened more using a pan. The potato gratin recipe I've used before, here's the recipe. The pan sauce was made using sucs, shallots, garlic, red wine, 1T butter, and chicken broth. Some baby bok choy was steamed in the rice cooker, set for 5mins.

I wanted a more cooked/baked looking gratin so I single layered the red potatos out over a pan. I added leeks on top and a glove of garlic with around 7mins left in the oven.

The medallions, gratin, bok choy covered with pan sauce

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