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Pork Francaise

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Nutrition Facts

Serving Size: 11.96 oz
Amounts Per Serving
Calories 790
Calories from Fat 540
% Daily Value*
Total Fat 61g 94%
Saturated Fat 34g 170%
Trans Fat 0g  
Cholesterol 435mg 145%
Sodium 1980mg 83%
Potassium 690mg 20%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 4%
Sugars 3g  
Protein 41g  
 
Vitamin A 8% Vitamin C 10%
Calcium 8% Iron 20 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4
Optional Ingredients not included in Nutritional Facts

Yield: 1 Serving
Serving Size: 11.96 oz

Ingredients

Amount Ingredients
1 tsp. Custom Culinary® Gold Label Pork Base, No MSG Added
5 each Pork Medallions, 1 oz. Each, Pounded Thin
2 Tbsp. Flour, Seasoned with Black Pepper
1 egg To Make Egg Wash
1 1/2 oz. Butter
2 oz. Custom Culinary® Gold Label Beurre Blanc Sauce
1/2 Tbsp. Lemon Zest
1/2 tsp. Flat Leaf Parsley, Chopped Fine
8 each Capers, Whole

Recommended Products: 9570 Gold Label Pork Base, 9663 Gold Label Beurre Blanc Sauce

Directions

  1. Season all five pieces of pork evenly with Gold Label Pork Base.
  2. Lightly dust each pork medallion with flour.
  3. Dip each dusted pork medallion into egg wash.
  4. In a large sauté pan over medium high heat, melt butter and sauté each pork medallion 1-2 minutes on each side until cooked to desired temperature.
  5. Layer sautéed pork medallions.
  6. Lace Gold Label Beurre Blanc Sauce across pork medallions.
  7. Garnish with lemon zest and parsley.
  8. Sprinkle capers over medallions.

Optional Ingredients: Place 2 oz. steamed green and yellow patty pan squash medley (seasoned with butter, sea salt, and fresh ground black pepper) and 3 oz. sweet potato mashed potatoes on plate.


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