Receta Ciliegia Pork Medallions in Montepulciano Veal Demi Glaze Sauce
This recipe is adapted from a winery we are club members with. Jacuzzi Family Vineyards has some great Italian wines that are reasonably priced. The original used Barbara which I changed to Monepulciano. I also added shallots, mushrooms and roasted garlic cloves. I used homemade veal stock rather than beef stock and reduced it to an almost Demi Glaze consistency resulting in a very rich stock base. The stock is what makes this dish special. If you don't make your own buy a good stock that is not loaded with salt. I mounted cold unsalted butter at the end of cooking to add to the mouth feel of the sauce and silken it up a bit.
I served the pork with French cut green beans with sliced preserved lemon and a green salad.
For a wine I stayed with what was used in the sauce. Jacuzzi Family Vineyards 2012 Montepulciano from Tracy Hills worked nicely. It is fruit forward and food friendly. It has a nose of blueberry and a palate of dark berries and cassis.
Tiempo de Prep: | Italian |
Tiempo para Cocinar: | Raciónes: 4 |
Wine and Drink Pairings: montepulciano
Ingredientes
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Direcciones
- Lightly season pork medallions with salt, garlic pepper and rosemary. Heat 1Tbs of olive oil and ghee on high heat. When hot add medallions. Cook 2-3 minutes per side. Do not overcook. Remove from pan and tent with foil to keep warm.
- Heat 1 Tbs of olive oil and ghee on medium high heat. Add mushrooms, shallots, herbs and seasoning. Sautee until mushrooms are browned and shallots are transparent; about 5 minutes. Remove from pan and set aside.
- Add wine to pan and reduce by two thirds. Scrap fond from the bottom of the pan to mix with wine.
- Stir in veal stock, sugar, honey and cherries. Continue to reduce for 2-3 minutes.
- Add mushrooms and shallots to heat through.
- Add pork, roasted garlic and heat through.
- Mount with cold butter. Adjust seasoning as necessary.
- Dish is ready for service.