Recipe - Pork Medallions With Brandied Cherries Almondine - Chef Tony

3 Pork medallions; (3 oz.
each)
Light corn oil
Flour
Seasoning salt
Cherry brandy
Sliced cherries
Sliced almonds
1 Whole butter

Season pork in flour and salt. Add to hot oil, saute to desired doness,
Remove pork and place on serving dish. Drain off excess oil, add 1 oz.
brandy, 2 tablespoons almonds, 2 tablespoons cut or sliced up cherries, and flambe
till liquor burns out. Add 1 tablespoon whole butter. Remove from heat,
swirl butter in pan in pan till melted. Top pork.

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