Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



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Pork Medallions

Pork Medallions with a Green Peppercorn Sauce
Maggiano's Little Italy Recipe

Serves 8

16 (4 oz.) pork loin medallions
1 cup flour
1 cup Parmesan, grated or ground
4 tablespoons olive oil
8 tablespoons butter
1 tablespoons parsley, chopped

Green Peppercorn Sauce:
2 teaspoons dried green peppercorns
1/2 cup brandy
1 cup Steak Jus
3 cup Marsala Cream, (see recipe below)
1/4 teaspoon kosher salt

Marsala Cream:
1 tablespoon soybean oil
3/4 cup mushroom pieces, chopped
1 teaspoon garlic puree
1/4 cup white wine
1/3 cup Marsala wine
3/4 cup chicken stock
2 1/2 cup heavy cream
pinch salt & pepper

Marsala Cream Sauce: Heat oil in a saucepan over medium heat; add mushroom and saute until deep golden brown. After mushrooms are brown, soft and tender, add garlic puree and saute for 2 minutes. Add wine and Marsala, bring to a boil and reduce by half. Add chicken stock bring to a boil and reduce by half. Add cream and bring to a boil. Reduce to simmer and skim any impurities that rise to top and season with salt & pepper mix. Strain through fine holed china cap into metal container.

Green Peppercorn Sauce: Place the steak jus, green peppercorns, Marsala cream, brandy, and salt in a food processor or mixer. Blend for 1 or 2 minutes until smooth.
Pork Medallions: Lightly season the pork with the seasoned flour mixture. Ladle the soybean oil on a 400 degree griddle. Place the pork medallions down as closely as possible on the griddle. Cook for 2 or 3 minutes until golden brown and turn over, and cook for another 2 to 3 minutes longer or until an internal temperature of 155 degrees is achieved. In a saute pan, heat the Green Peppercorn Sauce, butter, and bring to a simmer until sauce has a medium to thick viscosity. Garnish with chopped parsley and serve with mashed potatoes or green beans.

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