Pork Medallions with Asparagus and Pistachios

Pork Medallions with Asparagus and Pistachios Ingredients

4 Good sized medallions of	Pepper
6 tb Cold butter; divided, (up to	12 Stalks asparagus
1 c Chicken broth	25 Pistachios; (salted are
1 c Dry white wine

Instructions for Pork Medallions with Asparagus and Pistachios

Cut away bottom 1/2 inch from the asparagus. Trim away thorny ends from the asparagus using a peeler. Cut off bottom 5 inches from half of the bunch and julienne. Place asparagus strips in boiling water for 30 seconds, immediately remove to a bowl of ice water and set aside for later use. Take 4 tablespoons of butter and dice into 1/2 inch cubes. Toss in with flour to coat, remove from flour and refrigerate to keep chilled. Remove shells from the pistachios and chop coarsely. Set aside. Add remaining 2 tablespoons of butter to medium sized saute pan over medium-high heat to melt and get good and hot. Add pork and cook completely while browning nicely, turning once. Make sure the meat is fully cooked. Remove meat to warmed oven. (Now is the time to add all remaining asparagus to boiling water for 3 minutes and serve hot with a little melted butter.) Combine chicken broth and wine and add to hot pan used to cook the meat. Stir up browned bits. When liquids are boiling, add cold butter, about 1 tablespoon at a time. Using wire whisk, stir vigorously until butter melts and is combined with sauce. Repeat in stages until all butter is used. The sauce should now be thickened nicely. Add julienned asparagus to the hot sauce in one portion of the saute pan to heat. Serve one medallion with plenty of sauce to cover along with julienned asparagus on one side of the top of the meat. Sprinkle about 2 tablespoons of the chopped pistachios over the other side. I served this with sauted potatoes and chives. Please let me know if you try it. Posted to EAT-L Digest by Jim Cole on Mar 2, 1998

Main Ingredient: PorkCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Asparagus	Butter	Chicken Broth	Dal
Salt	White Wine

for flavor and categorization

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