Recipe #7 Pork Medallions with orange cream sauce

\What you will need ;

150 g Pork loin, cut to 2/3 medallions
100 ml White stock (I am using chicken stock)
1 Orange, juice and zest
1 leaf Sage, chopped
100 ml Cream
5 g Sugar
50 g Butter

Additional
Prosciutto

source : google

(Pork Medallion)

Firstly, I will prepare the chicken stock, you can rather use the chicken itself to make the stock or just simply chicken stock instant powder. Next, I cut the medallion into 3, depends on the shape.

With that shape I marinate with oil, salt, and pepper, prepare my pan with a bit heat and cook the pork to the medium heat and seal all over the medallion. Leave aside and let it rest.

you can either use the real orange to create the juice and zest the skin, or you can mix it with packaging orange juice. Next thing chop your sage really finely.

source : http://couponclippingcook.com/

(The zest from orange juice)

During this time the stock must have already boil and you can turn it off.

CONTROL THE LEVEL OF SALTINESS BECAUSE PROSCIUTTO** WILL BE ADDED

(Prosciutto is Italian thinly sliced Dry-ham)

Turn on the stove and put some of your chicken stock, when it's a bit of boil put the medallion and let it cook a bit. Put slices of prosciutto in the pan and next pour the orange juice, the zest, sugar and cream then stir it until it combines and put it off from the fire (or you can simply turn it off) put your sage chopped and mix and when it's hot put the butter but the pan aside from the fire and stir it to it melts level. Ready to serve guys ! Tell me how it went with yours !