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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the pork tenderloins on a diagonal about 3/4 inch thick to make medallions. Season with salt and pepper, the with the cumin. Melt the butter in a non-stick skillet over low heat. Add the pork medallions and cook slowly until just cooked through (do not overcook or the medallions will be tough). Remove the pork from the skillet, and keep warm, covering with foil. | 2. Add the Calvados to the skillet and with a wooden spoon scrape up any bits at the bottom. Bring to a boil and add the half and half. Stir the cornstarch into the cold milk, and add to the sauce, and bring to a simmer while stirring to thicken the sauce. Adjust the seasonings with salt and pepper, if necessary. Put the pork medallions back in the skillet just long enough to warm them up, and then fan them out on a preheated serving plate, spooning the sauce over them. Garnish with chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	2	lb		1088.0025	0.0	187.2271	32.0054
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
calvados	2	tablespoons		-	-	-	-
half	1/2	cup		-	-	-	-
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.