Pork Tournedos Bayou Teche

Pork Tournedos Bayou Teche 


12-3 oz port loin or tenderloin medallions 

1/4 c. oil 

1/4 c diced onion 

1/4 c diced celery 

2 tbsp chopped garlic 

1/4 c sliced mushrooms 

1/4 c green onions 

2 oz red wine 

3 cups of brown sauce 

Salt and black pepper to taste 

Stale french bread


Season medallions with salt and pepper. Saute in oil over medium high heat, browning on both sides. Add onion, celery, garlic, mushrooms, and green onions. Saute until vegetables wilt, deglaze with red wine, reduce by half, and add brown sauce. Cook until done. Slice and toast stale french bread, serve one medallion per slice of bread (2) and cover with sauce. Serves 6  © 1984 John Albrecht, CEC