I made this for dinner last night. I really like cutting a pork tenderloin into medallions, because it's a better use of a tenderloin for the two of us. While I love pork tenderloin and have several recipes for preparing it, it's more than Matt and I can eat in one meal. This technique solves the problem.
This particular recipe takes a bit of time, primarily to reduce the sauce. It's definitely worth the trouble, and I'll share some quicker medallion recipes in the future. This recipe is easily reduced for half of a tenderloin.
Pork Medallions with Port and Dried Cranberry
Sauce
Ingredients
1/2 cup dried
cranberries
1 cup water
1 teaspoon vegetable
oil
1 pound pork
medallions
salt and pepper to
taste
2 tablespoons minced
shallots
1/2 cup tawny port
wine or cooking sherry
1/4 cup distilled
white vinegar
1 cup chicken broth
1/2 teaspoon dried
thyme
1 teaspoon
cornstarch
1 tablespoon water
Directions
Place cranberries in
a small saucepan over medium low heat. Add water and stir together. Bring to a
simmer and let simmer for 3 minutes. Drain, reserving both cranberries and
cooking liquid. Set aside.
In a large skillet,
heat oil over medium heat. Season pork medallions with salt and pepper and add
to skillet. Sauté on both sides until browned and no longer pink inside, about
3 minutes per side. Transfer to a platter, cover loosely, and keep warm.
In the same skillet,
add chopped shallot and cook for 30 seconds. Pour in port and vinegar and bring
to a boil, stirring to scrape up any brown bits on the bottom of the skillet.
Boil until liquid is reduced by half, 3 to 5 minutes. Add chicken stock, thyme
and reserved cranberry liquid; boil all together until reduced by half, 5 to 7
minutes.
In a small bowl
dissolve cornstarch in 1 tablespoon water and mix together. Whisk mixture into
saucepan and let simmer, stirring, until sauce is slightly thickened and
glossy. Stir in reserved cranberries and season with salt and pepper to taste.
Spoon sauce over pork and serve.
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