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Receta Pork Cabernet (Chef Mike Reeh/Thunder Bay)
by Global Cookbook

Pork Cabernet (Chef Mike Reeh/Thunder Bay)
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Ingredientes

  • 4 x Medallions of pork, (2 ounce ea)
  • 1/2 c. Seasoned flour
  • 1 Tbsp. Fine diced onion
  • 1/4 c. Peeled, seeded tomatoes
  • 1/4 c. Sliced mushrooms
  • 1 Tbsp. Green onion
  • 1 tsp Minced parsley
  • 1/4 c. Cabernet Sauvignon
  • 1 ounce Butter to saute/fry
  •     Chef salt to taste
  • 1/4 tsp Fresh garlic
  • 4 ounce Beef gravy

Direcciones

  1. Cut and lb. medallions from pork tenderloin. Heat butter in saute/fry pan.
  2. Dredge pork in flour and place in saute/fry pan. Saute/fry pork for about 2 min on each side. Cook till medium well - about 155 degrees. Remove pork from pan and add in onion, mushroom, green onion, minced parsley, garlic, and red wine. Cook till most of liquid evaporates and add in beef gravy. Heat thoroughly and serve over pork.