1 tablespoon olive oil
8 pork loin medallions (2 to 3 ounces each)
Essence
16 roasted shallots
Fried parsnips strips
1 tablespoon chopped chives
1 tablespoon brunoise red peppers
In a large sauté pan, heat the olive oil. Season the medallions with Essence. Add the medallions and sear for 2 to 3 minutes on each side. Mound the cabbage in the center of the plate. Place the medallions around the cabbage. Garnish with the roasted shallots, parsnip strips, green onions and peppers.
Yield: 4 servings