Recipe: Heat the butter over medium-high heat in a large skillet and saute the onion and garlic. Dredge the pounded pork medallions in the flour and sear them in the hot butter, 1 minute for each side. Deglaze with the white wine (or beer) and add the truffle paste, truffle oil, demi-glace and cream. Season the pork with salt and pepper, reduce the sauce slightly and serve with mashed potatoes and green beans or a side of your choice. The pork medallions in the photo are accompanied by broccoli, green peppers, baby carrots and sweet potato mushroom. If you try this recipe, it will change your opinion of pork for the better.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.