SAUCE
4 tb Clarified butter
2    Shallots, finely minced
2 tb Finely minced carrots
2 tb Finely minced celery
3 tb Flour
2 1/2 c  Brown stock, heated
1 sm Bouquet Garni*
1 ts Tomato paste
1 pn Each salt
2 tb Small capers
2 tb Minced parsley
Freshly ground black pepper

-MUSTARD BUTTER-
4 tb Sweet butter, softened
2 tb Dijon mustard
1 pn English dry mustard
1 ts Lemon juice

-PORK-
2 tb Sweet butter
2 tb Cooking oil
16 Up to …
20 Filet-of-pork medallions,
-cut 3/4″ thick -OR-
12 Boned loin-of-pork
-medallions, 1/2″ thick
Salt
Freshly ground white pepper
2 tb Finely minced shallots
1 Garlic clove, finely minced
1 ts Meat glaze
1/2 c Dry white wine

-OPTIONAL –
1 Beurre Manie**

—GARNISH——————-
Small glazed turnips
Potato balls

* BOUQUET GARNI – In a piece of cheesecloth, tie the following: 3 to 4
sprigs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, 1/2 t dry
thyme. Leave the string long enough to hang the garni in the pot and tie
the string to the pot handle for easy removal. ** Beurre Manie is used to
thicken sauces. Combine 1 T flour and 1 T sweet butter on a small flat
plate and blend the mixture with a fork into a very smooth paste. Roll the
paste into a ball. Preheat the oven to 325 degrees. Butter a large
flameproof baking dish and set aside. Start by making the sauce. In a heavy
saucepan melt the clarified butter. Add the minced vegetables and cook
them over low heat for 5 to 8 minutes or until they are very soft but not
browned. Add the flour and stir it until it is well blended with the
vegetables. Raise the heat a little and cook, stirring constantly, until
the mixture becomes a hazelnut brown. Do not burn or scorch the bottom of
the saucepan. As soon as the flour mixture has turned nutty brown, add the
hot brown stock all at once and stir until the mixture is smooth and
lightly thickened. Add the Bouquet Garni, tomato paste, salt and pepper. Do
not oversalt as the sauce will become saltier as it reduces. Partially
cover the pan and simmer for 1 hour, stirring it from time to time. Strain
the sauce and reserve. While the sauce is cooking, make the mustard butter.
In a small bowl place the softened butter. Add the Dijon and dry mustard
and blend the mixture well with a wooden spoon. Add the lemon juice and
chill. THE PORK – In a large skillet melt the 2 T of butter and oil. Season
the pork medallions with salt and white pepper. When the butter and oil are
very hot, add the pork medallions, a few at a time, and brown them on both
sides. As the medallions brown, remove them from the pan and set them
aside. Add the shallots and garlic to the pan and cook them over low heat
until they are soft but not browned. Add the meat glaze and the wine. Bring
it to a boil and scrape the bottom of the pan well. Reduce the wine to 2 T.
Add the strained sauce and bring it to a boil. Place the pork medallions in
the buttered baking dish and pour the sauce over them. Cover the dish with
foil and set it in the oven. Braise the pork for 25 to 30 minutes. Remove
the baking dish from the oven to the top of the stove. With a slotted spoon
remove the pork to a serving platter. Raise the heat and reduce the sauce
slightly, skimming off the fat. If it does not coat the spoon heavily, beat
in the Beurre Manie, bit by bit, until the sauce reaches the right
consistency. Add the minced capers and parsley and heat through. Remove the
sauce from the heat and whisk in the Mustard Butter little by little until
it is well incorporated into the sauce. Correct the seasoning, adding a
good dash of black pepper. Spoon the sauce over the medallions and serve
garnished with tiny glazed turnip and potato balls.