By Chef Tommy Delong
Yield: 4 portions
What you need:
4 ea Pork Filets, 4 oz
2-3/4 oz All Purpose Flour
1 tsp Sage
1 tsp Garlic
1 tsp Salt
1 tsp Black Pepper
1-1/2 oz Unsalted Butter
2-3/4 oz Beef Stock
2-3/4 oz Chicken Stock
2 ears Fresh Corn
1-1/3 oz Heavy Cream
Pinch of White Pepper to taste
How to make it:
- In a bowl or hotel pan, combine flour, sage, garlic, salt and pepper.
- Dredge pork filets in flour mixture, shaking off excess. Melt butter in large sauté pan over medium heat, cook pork pieces until golden. Remove to a warm place.
- Deglaze pan with both stocks and reduce by half. Return pork to pan and simmer until pork is cooked and sauce is thick.
- To make creamed corn, cut kernels from cobs, making sure to scrape off all pulp. Cook corn in skillet until tender, add cream and reduce slightly. Remove half of the corn to food processor, pulse five or six times.
- Return processed corn to skillet, season with salt and pepper to taste.