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Seared Pork Medallions


  • 1 tablespoon olive oil
  • 8 pork loin medallions (2 to 3 ounces each)
  • Essense
  • 16 roasted shallots
  • fried parsnips strips
  • 1 tablespoon chopped chives
  • 1 tablespoon brunoise red peppers


  • In a large sauté pan, heat the olive oil. Season the medallions with Essense. Add the medallions and sear for 2 to 3 minutes on each side. Mound the cabbage in the center of the plate. Place the medallions around the cabbage. Garnish with the parsnip strips, green onions and peppers.
  • Yields: 4 servings