Pork Diane

Are you a food enthusiast who loves to impress their guests with delicious and exquisite dishes? Look no further then this Pork Diane!

5 from 1 vote

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Course: Main Course

Cuisine: American

Keyword: Bourbon,, Brancy, Cognac, Flambe, Ground Pork, Pork Diane

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 4

Calories: 393kcal

Ingredients

4 Pork loin medallions
2 tablespoons Dijon mustard
8 ounces cremini mushrooms slided
2 cloves garlic minced
1 shallot fined diced
1/4 cup brady, cognac, or bourbon
1/2 cup heavy cream
1/2 cup chicken stock
2 teaspoons Worcestershire sauce
2 tablespoons unsalted butter
Salt and pepper to taste
Parsley or scallions for garnish optional

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Instructions

Season the pork medallions with salt and pepper on both sides.
Heat a large skillet over medium-high heat and add a tablespoon of neutral oil. Carefully place the pork medallions in the skillet.
Sear the pork for about 3-4 minutes on each side, or until they develop a golden brown crust.
Remove it from the skillet and set it aside on a warm plate. Cover it loosely with foil to keep it warm while we prepare the delectable sauce.
In the same skillet used to cook the pork, add another tablespoon of oil. Add the minced garlic and finely chopped shallot. Sauté them until they become fragrant and lightly golden, about 30 seconds
Add the mushrooms and cook until softened, about 2 minutes.
Turn off the heat and add the brandy, cognac, or bourbon.
Using a long match or lighter, carefully ignite the liquor. Flambe!!! If you are uncomfortable flambéing, return the pan to low heat and cook out the liquor.
One the flames have died down, whisk in the heavy cream and Dijon mustard and cook for about 1 minute until thickened.
Pour in the chicken broth and Worcestershire sauce, scrape the bottom of the skillet to release any flavorful browned bits. Taste and adjust with salt and pepper if necessary
Add in the cold butter and whisk until combined well, about 1 minute.
Return the seared pork medallions and any accumulated juices to the skillet, nestling them into the sauce. Allow them to cook for an additional 3-4 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

Notes

*Please note that the amount of calories and nutritional value per serving is provided as a guide only, as ingredients and cooking methods can vary greatly.

Nutrition

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