The Meadowlark Restaurant's Pork Jezebel
½ cup St. Dalfour Golden Peach Jam
1 tsp DLM Ground Mustard Seed
1½ Tbsp prepared horseradish
¼ tsp freshly ground white pepper
(2) ¾ lb duBreton Natural Pork Tenderloins
Salt and pepper to taste
1 cup heavy cream
2 Tbsp canola or vegetable oil
In a small bowl, make the peach-horseradish jam by whisking together the first four ingredients until combined. This mixture can be made ahead and kept in an airtight container in the fridge for a couple of weeks.
Cut each pork tenderloin into 8 equal pieces. Gently pound the tenderloin pieces until uniformly thin (about ¼-inch thick). Season with salt and pepper.
Heat peach-horseradish jam and heavy cream together in a wide, shallow pan over medium-high heat and bring to a boil, stirring occasionally. Reduce until thick, about 4 minutes Season with salt to taste.
Meanwhile, heat a fry pan over medium-high heat and add oil. Add pork medallions when oil is heated. Sear on one side 3 minutes, then turn over and sear on opposite side about 3 minutes.
Plate pork medallions and generously ladle with about 1/4 cup of hot Jezebel Sauce.
Makes 4 — 6 servings
Allergy Warning: Contains milk