Recipes from 1859 Historic National Hotel
Jamestown, California
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Ingredients:
1 1/2 pounds boneless Pork Loin
1 ounce olive oil
1 tablespoon chopped shallots
2 ounces Madagascar Green Pepper Corns
4 ounces heavy cream
3 ounces brown sauce
1 tablespoons French Mustard
1 pinch coriander
2 ounces whole soft butter
Instructions:
Start by slicing pork into 1/4 inch medallions. Flatten each piece with the back of a heavy skillet. Add oil to the pan. Flour each slice and saute' in a medium hot saucepan. Evenly brown, then turn. Brown second side and then add shallots and green peppercorns. Cook until shallots are soft.
Flame with brandy. Add cream and begin to reduce. Add brown sauce, blend, and add mustard, coriander and whole butter.
Remove meat and place on a serving platter. Reduce sauce to desired consistency. Pour sauce over meat and garnish with watercress and julienned red peppers.
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