Categories: Pork 
      Yield: 4 servings 
  
-----------------------------------SAUCE----------------------------------- 
      4 T  Clarified butter 
      2    Shallots, finely minced 
      2 T  Finely minced carrots 
      2 T  Finely minced celery 
      3 T  Flour 
  2 1/2 c  Brown stock, heated 
      1 sm Bouquet Garni* 
      1 t  Tomato paste 
      1 pn Each salt 
      2 T  Small capers 
      2 T  Minced parsley 
           Freshly ground black pepper 
 
-------------------------------MUSTARD BUTTER------------------------------- 
      4 T  Sweet butter, softened 
      2 T  Dijon mustard 
      1 pn English dry mustard 
      1 t  Lemon juice 
 
------------------------------------PORK------------------------------------ 
      2 T  Sweet butter 
      2 T  Cooking oil 
     16    Up to ... 
     20    Filet-of-pork medallions, 
           -cut 3/4" thick -OR- 
     12    Boned loin-of-pork 
           -medallions, 1/2" thick 
           Salt 
           Freshly ground white pepper 
      2 T  Finely minced shallots 
      1    Garlic clove, finely minced 
      1 t  Meat glaze 
    1/2 c  Dry white wine 
 
----------------------------------OPTIONAL---------------------------------- 
      1    Beurre Manie** 
 
----------------------------------GARNISH---------------------------------- 
           Small glazed turnips 
           Potato balls 
  
  * BOUQUET GARNI - In a piece of cheesecloth, tie the following: 3 to 4 
  sprigs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, 1/2 t dry 
  thyme.  Leave the string long enough to hang the garni in the pot and tie 
  the string to the pot handle for easy removal. ** Beurre Manie is used to 
  thicken sauces.  Combine 1 T flour and 1 T sweet butter on a small flat 
  plate and blend the mixture with a fork into a very smooth paste. Roll the 
  paste into a ball. Preheat the oven to 325 degrees. Butter a large 
  flameproof baking dish and set aside.  Start by making the sauce. In a 
  heavy saucepan melt the clarified butter.  Add the minced vegetables and 
  cook them over low heat for 5 to 8 minutes or until they are very soft but 
  not browned.  Add the flour and stir it until it is well blended with the 
  vegetables.  Raise the heat a little and cook, stirring constantly, until 
  the mixture becomes a hazelnut brown. Do not burn or scorch the bottom of 
  the saucepan.  As soon as the flour mixture has turned nutty brown, add the 
  hot brown stock all at once and stir until the mixture is smooth and 
  lightly thickened.  Add the Bouquet Garni, tomato paste, salt and pepper. 
  Do not oversalt as the sauce will become saltier as it reduces. Partially 
  cover the pan and simmer for 1 hour, stirring it from time to time. Strain 
  the sauce and reserve. While the sauce is cooking, make the mustard butter. 
  In a small bowl place the softened butter. Add the Dijon and dry mustard 
  and blend the mixture well with a wooden spoon. Add the lemon juice and 
  chill. THE PORK - In a large skillet melt the 2 T of butter and oil. Season 
  the pork medallions with salt and white pepper. When the butter and oil are 
  very hot, add the pork medallions, a few at a time, and brown them on both 
  sides.  As the medallions brown, remove them from the pan and set them 
  aside.  Add the shallots and garlic to the pan and cook them over low heat 
  until they are soft but not browned.  Add the meat glaze and the wine. 
  Bring it to a boil and scrape the bottom of the pan well. Reduce the wine 
  to 2 T.  Add the strained sauce and bring it to a boil. Place the pork 
  medallions in the buttered baking dish and pour the sauce over them. Cover 
  the dish with foil and set it in the oven. Braise the pork for 25 to 30 
  minutes.  Remove the baking dish from the oven to the top of the stove. 
  With a slotted spoon remove the pork to a serving platter. Raise the heat 
  and reduce the sauce slightly, skimming off the fat. If it does not coat 
  the spoon heavily, beat in the Beurre Manie, bit by bit, until the sauce 
  reaches the right consistency.  Add the minced capers and parsley and heat 
  through.  Remove the sauce from the heat and whisk in the Mustard Butter 
  little by little until it is well incorporated into the sauce. Correct the 
  seasoning, adding a good dash of black pepper. Spoon the sauce over the 
  medallions and serve garnished with tiny glazed turnip and potato balls.