12 3 ounce pork loin or tenderloin medallions
1/4 cup oil
1/4 cup diced onion
1/4 cup diced celery
2 tablespoons chopped garlic
1/4 cup sliced mushrooms
1/4 cup green onions
2 ounces 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 and cover with sauce. Serves 6.
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