HARVEST PORK MEDALLIONS

3ea         Stock Yards                     3oz pork tenderloin medallions

1oz         CVF                                 sliced mushrooms

1oz         CVF                                 granny smith apples (cored and sliced)

½ oz       Monarch                           pecan halves

½ oz        Monarch                         dried cranberries

1oz         Glenview Farms               heavy cream

1oz                                                  apple jack brandy

1oz         Patuxent Farms                veal demi-glace

                                                        Salt n pepper to taste

2oz         Roseli                               Gemelli pasta (cooked)

Method: season the pork medallions and sauté until cooked thru. Add the mushrooms, apples, pecans and cranberries sauté for one minute then deglaze the pan with brandy, add the cream and demi-glace reduce by half and serve over a bed of the pasta.

Yield: one serving