Pork Medallions

  • Pork loin 1 lb
  • Seasoned flour
  • 1/4 cup Sherry
  • 1/4 cup White wine
  • 1 1/2 cups Brown sauce
  • 2 tsp minced Shallots
  • 1 tbl Butter

Cut thin slices of pork and pound to 1/4 inch thickness. Dredge in seasoned flour. Saute shallots in butter and add the cutlets to be browned on each side. Add Sherry and wine, simmer for two minutes. Add brown sauce and simmer for one half hour.

Serve with spaetzle or wide noodles.

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