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Receta Medallions Of Pork With Tepin Laced Pear Sauce
by Global Cookbook

Medallions Of Pork With Tepin Laced Pear Sauce
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Ingredientes

  • 8 x pork loin medallions (3-4 ounce. each), approx. 3/4" thick, well trimmed with all visible fat removed
  • 1 c. dry white wine
  • 1 Tbsp. chopped fresh rosemary
  • 2 x crushed dry tepin chiles
  • 1 x clove garlic, chopped
  • 2 Tbsp. extra virgin olive oil
  • 1 tsp arrowroot
  • 1/4 c. water
  • 1/2 tsp salt
  • 1/2 tsp freshly grnd black pepper
  • 2 x Bosc pears, peel, seed & chop
  • 2 Tbsp. peach liqueur Pear slices rosemary sprigs

Direcciones

  1. Place the medallions in a shallow glass bowl. Pour the wine over the pork, then sprinkle the rosemary, crushed tepins, and garlic over the pork.
  2. Cover and chill for 3 to 4 hrs.
  3. Remove the medallions from the marinade and reserve the marinade. Let the medallions stand at room temperature for 10 min.
  4. Heat the oil in a large frying pan and saute/fry the medallions over medium heat, turning occasionally, for 10 to 12 min or possibly till the medallions are cooked through. Remove the medallions to a hot platter.
  5. Pour the marinade into the warm frying pan and deglaze the pan over high heat. Reduce the heat. Dissolve the arrowroot in the 1/4 c. water and stir into the pan, then stir in the salt, pepper, pears, and peach liqueur and cook for 3 to 4 min.
  6. Spoon the sauce over the pork medallions, garnish with pear slices and sprigs of rosemary, and serve at once.
  7. SERVING SUGGESTIONS: Serve with sauteed zucchini or possibly with a corn dish such as Southwestern-Style Field Corn and Chile (see recipe).