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Receta Ciliegia Pork Medallions in Montepulciano Veal Demi Glaze Sauce
 Ciliegia Pork Medallions |
 Recipe ingredients. |
 Mise En Place for vegetables. |
 Cut pork into eight medallions. |
 Pound to about a half inch thickness. |
 You will need 1 1/2 cups of good stock. |
 Reduce the stock to 3/4 cup. |
 Season pork. |
 Sautee in olive oil and ghee over high heat. |
 Cook 2-3 minutes per side until nicely browned. |
 Remove pork and tent to keep warm. |
 Saute mushrooms, shallots herbs and spices in olive oil and ghee over medium high heat. |
 When mushrooms are browned remove from heat. |
 Add wine and reduce by two thirds. Scrap fond from bottom of the skillet. |
 Add reduced stock. |
 Add mushroom mixture and heat through. |
 Add pork and roasted garlic. Heat through. |
 Mount with cold unsalted butter. Dish is now ready for service. |
 I served with French cut green beans and a salad. |
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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.
Ingredientes
- 1 lb pork tenderloin, trimmed, cut into 8 medallions and pounded to about 1/2 inch thickness
- Salt/ garlic pepper to taste
- 2 tsp fresh rosemary, minced
- 2 cloves garlic pressed and minced
- 10 cloves whole roasted garlic
- 8 oz mushrooms cleaned and sliced
- 5 oz shallots, peeled and minced (3-4 shallots)
- 2 Tbs olive oil
- 2 Tbs Ghee
- 2 Tbs unsalted cold butter
- 1 cup Montepulciano wine (or other fruit forward red wine)
- 1 1/2 cup veal stock reduced to 3/4 cup (link for stock is provided below)
- 1 Tbs brown sugar
- 1 Tbs honey
- 1/4 cup dried tart cherries
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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 4 servings | |
| Calories 395 | |
| Calories from Fat 204 | 52% |
| Total Fat 22.99g | 29% |
| Saturated Fat 9.66g | 39% |
| Trans Fat 0.02g | |
| Cholesterol 102mg | 34% |
| Sodium 495mg | 21% |
| Potassium 904mg | 26% |
| Total Carbs 21.95g | 6% |
| Dietary Fiber 2.2g | 7% |
| Sugars 12.61g | 8% |
| Protein 26.86g | 43% |
