Title: Pork Medallions with Huckleberry Sauce
Categories: Meat Fish Poultry
Yield: 4 Servings

		Wild rice
1	c	Wild rice
2	c	Water
1/2	md	Red bell pepper; finely diced
2	tb	Butter
1	tb	Chopped parsley
		Salt and pepper; to taste
		Pork medallions and sauce
4		6-8 ounce boneless; trimmed pork loin
1 1/2	c	Reduced veal or chicken stock
1/2	c	Fresh or frozen huckleberries,
3	tb	Cold; unsalted butter
1	tb	Snipped chives
		Salt and pepper; to taste

1. Simmer the rice in water, covered for 30-40 minutes until tender. Meanwhile, saute the red bell pepper in the butter until just tender. Remove from heat and add chopped parsley. When rice is tender, stir in the butter and red pepper mixture. Season with salt and pepper to taste. Cover and keep in a warm place until ready to serve.

2. Place the pork medallions between two sheets of waxed paper and with a meat tenderizer or rolling pin, firmly pound the pork into medallions 1" to 1 1/2" thick. Season with salt and pepper.

3. In a large heavy saute pan, saute medallions in 1 tablespoon of the butter until desired doneness (approximately 5-7 minutes per side). If necessary, lower heat so medallions don't brown. Keep medallions warm while finishing the sauce.

4. With the same saute pan, pour off any excess fat and return to stove. Over high heat, pour in the chicken or veal stock, stirring and scraping the pork residue from the bottom of the pan. Reduce the mixture to 1/2 cup (approximately 5 minutes), then stir in the berries and remaining 2 tablespoons of butter. Check the seasoning.

5. When the butter is incorporated, the sauce should be slightly thickened and rich tasting.

6. Pour the warm wild rice in the center of a large serving platter and arrange the medallions over the rice. Spoon sauce over and around the pork medallions. Sprinkle with the snipped chives and serve immediately.

Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft on Sep 21, 1997

Recipe by: Gourmet Expose/The New Yorker

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