Pork Medallions with Roasted Garlic Sauce

Sticking with the recent French emphasis (since I have lots of demi in my freezer to work with now), I decided to go with some pork tenderloin medallions and a roasted garlic sauce.  This takes a little more time just because of the need to roast the garlic, which takes a solid hour or more, but once that’s done the rest is gravy (no pun intended).  The medallions are seasoned simply and given a quick pan sear, followed by finishing in a 400 degree oven for about 15 minutes.

Here is your ingredient list to make enough garlic sauce for 4 servings:

  • 2 tbsp. minced shallot
  • 1 tbsp. clarified butter
  • 1 oz. sherry wine
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 head roasted garlic
  • 1 cup demi-glace

In a small pan, sauté the shallot in the butter just until it starts to caramelize lightly, then add the sherry and herbs.  Allow this to reduce a bit, and then squeeze the roasted garlic head into the saucepan.  You will want to avoid getting any of the husk in there if possible, but if it does, no worries because we’ll strain the sauce later.  Add the demi and let it simmer gently for a few minutes to blend the flavors and reduce slightly.  After straining you’re ready to serve, but if the sauce is too thick you may need to press it through.


We served ours tonight with a side of rosti mashed potatoes and asparagus Maltaise.  The medallions were tender and juicy, and the sauce was rich and yummy.  We munched it down with a big happy grin on our faces.  I hope you will too when you try this.  Until then:  Eat well, my friends!



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