Ingredients:
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Directions:
Preheat oven to 200 degrees.
In a small bowl, combine dried mushrooms with enough boiling water to cover. Cover with plastic wrap and set aside for 20 minutes.
In a large heavy-gauge skillet, melt 3 tablespoons butter with 1 tablespoon oil over medium-high heat until sizzling. Add 4 pork medallions and sauté for 4 to 5 minutes per side.
Transfer pork to a large platter and cover with foil to keep warm. Repeat for the remaining medallions with the rest of the butter and oil. Place platter in the preheated oven to keep warm.
Pour off fat, return skillet to medium-high heat, and stir in port, stock and tarragon. Bring liquid to a boil, reduce heat to medium, and cook until reduced by half and slightly thickened, about 15 minutes.
While liquid is reducing, prepare limes if using and wrap in plastic and store in the refrigerator.
Drain mushrooms in a large strainer and rinse under cold running water to remove any grit. Chop mushrooms finely, wrap them in paper towels, and squeeze out as much moisture as possible.
Add mushrooms, vinegar and pepper to taste to the skillet and cook mixture, stirring, for 2 minutes. Remove from heat, cover and keep warm until read to serve.
Arrange 2 medallions on each plate, top each medallion with about 2 tablespoons of the mushroom sauce. Garnish with lime slices. |
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