Pat the pork medallions dry with paper towels. Season both sides with salt and pepper.
Heat the butter in a large sauté pan over medium-high heat. Sauté the veal medallions until golden, about 2 minutes per side. Do not crowd the pan-sauté in batches if necessary so that the medallions brown properly. Remove finished medallions to a platter and keep warm in a 180°F oven.
Add the stock to the sauté pan, and increase heat to high. Bring to a boil and stir for 2 minutes, until the sauce is slightly thickened. Spoon the finished sauce over the medallions and serve.
The products currently in your cart have available delivery dates that do not match the availability of this product. These products cannot be purchased in the same order. Please place a separate order for this product.