Pork Medallions With Red Onion Confit - cooking recipe

Ingredients

2 (2 oz.) pieces pork medallions
1 tsp. sherry vinegar
2 oz. jus de veau lie
2 o. red onion confit

Preparation

Sear the medallions in a saute pan on both sides and finish them in the oven.
Combine the vinegar and the jus de veau lie in a saucepan; bring to a quick boil.
Remove from the heat.
Deglaze the saute pan with the vinegar and jus de veau lie.
Bring it to a boil.
Keep it warm or reheat at time of service.