Pork Medallion “Almondine”

Yesterday’s  late lunch, pork medallion in almonds, creamed spinach, sauteed grapes.
I knew it was turkey for dinner at my friend’s house, so no turkey at home. I did make and take the sidings though, creamed spinach, mashed sweet potatoes, gravy and walnut-cranberry stuffing.
Anyway,  here is lunch. Enjoy   🙂


Ingredients :

Pork medallion,
Almond‘s,  slivered
Bread crumbs,  fine
Egg,  whole, whisked
AP flour,
Kosher salt,
Cayenne pepper,
Peanut oil,  to saute

Spinach,  washed, stems removed, chopped
Onions,  diced
Garlic,  paste
Heavy cream,
Kosher salt,
Cayenne pepper,
Nutmeg,  grated
Butter,  to saute

Butter,  to saute

Season pork with salt and pepper. Dipp in flour,
egg and mixture of half breadcrumbs, half almonds.
Saute slowly to make sure almonds don’t get to dark
and bitter. However, oil must be hot enough to prevent
Breading to get soggy.

Saute onion and garlic until translucent, add cream
and reduce until thickened. Add spinach and seasoning,
cover with more cream and simmer until cream has reduced
again and texture is creamy.

When pork is done, remove onto absorbent paper.
Add a bit of butter and grapes to the pan, saute a few seconds
until grapes are warm. Spoon butter and grapes over pork.
Bon Appetit ! Life is Good !



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