Treasures of Portuguese Cuisine: Pork Medallions with Garlic-Wine Sauce

01Method

1. 1

   Coat the pork thoroughly on all sides with the ground pepper, wrap in plastic wrap, and refrigerate for approximately one hour.

2. 2

   Place the peeled garlic cloves in the milk and bring to a boil. Reduce heat to low and simmer gently for about 30 minutes until the garlic becomes very soft, adding small amounts of milk if needed to prevent sticking. Season with salt, blend the mixture with an immersion blender, return to the heat, and simmer gently until thickened.

3. 3

   Slice the pork into six thick medallions. Heat the oil in a non-stick skillet over high heat and quickly sear the medallions until the interior remains slightly pink. Season lightly with salt and transfer to a warmed plate.

4. 4

   Reduce the pan drippings with the wine by approximately half. Stir the garlic cream into the reduced sauce, mix well, add the butter, and stir until fully combined. Serve the medallions topped with the thick sauce.