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Pork Medallions With Port Wine And Dried Figs
POSTED: 7:55 pm PDT October 4,
2006
UPDATED: 8:05 pm PDT October 4,
2006
Yield: 4 Servings Ingredients: 8 each Pork loin medallions, 3 oz. Each to taste Salt to taste Fresh Ground Black Pepper 2 tbsp. Cooking oil 3 each Dried figs, quartere, soaked in Port wine to garnish Parsley, chopped for service Asparagus spears, baby red and yellow baby tomatoes, sauteed for service Mashed potatoes For Chef Larry's Port Wine and Dried Fig Sauce: 1 1/2 oz. Butter 1/4 tsp. Garlic, minced 3/4 tsp. Shallots, minced 8 each Dried figs, quartered 4 oz. Ruby Port Wine 1 1/2 cup Demi-Glace or brown sauce (recipe follows) 1/2 cup Heavy cream to taste Salt to taste Fresh Ground Black Pepper Method:
Prepare Chef Larry's Demi-Glace/Brown Sauce per recipe, reserve. Prepare Chef Larry's Port Wine and Dried Fig Sauce by sautéing garlic, shallots and quartered dried figs in butter, do not brown. Add Port Wine, simmer until liquid is reduced by 1/2. Stir in Demi-Glace/brown sauce and cream; bring to a simmer. Season with salt and pepper, reserve. Preheat sauté pan or skillet. Season pork medallions with salt and pepper. Add cooking oil to pan. Add seasoned pork medallions and cook over medium heat until done (approximately 5 minutes on each side depending on thickness) Remove and reserve keeping warm. Portion sauteed asparagus / tomatoes and mashed potatoes onto warm serving plates with. Place pork medallions on serving plates and top with Chef Larry's Port Wine and Dried Fig Sauce. Garnish with Port Wine soaked figs and minced parsley. Serve immediately.Demi Glace / Brown Sauce Yield: 3 Cups Ingredients:1 tsp. Butter 1/2 tsp. Shallots, minced 2 oz. Smoked ham, finely diced 2 each Fresh thyme sprigs 4 oz. Burgundy wine 3 cups Beef stock to taste Salt to taste Fresh ground black pepper For the roux: 3 tbsp. Butter 5 tbsp. Flour Method:
Prepare roux by melting the 3 tablespoons butter in a saucepan. Stir in flour and mix well. Place roux in a preheated oven at 350 degrees F for 10 minutes. Melt 1-teaspoon butter in a saucepan. Add shallots, ham and thyme. Sauté briefly, do not brown. Add Burgundy, bring to a simmer and cook until liquid is reduced by 1/2. Add beef stock and bring to a simmer. Reduce heat and whisk in small amounts of roux at a time. Simmer over low heat for 20 minutes. Season with salt and pepper. Strain and reserve.
Prepare Chef Larry's Demi-Glace/Brown Sauce per recipe, reserve. Prepare Chef Larry's Port Wine and Dried Fig Sauce by sautéing garlic, shallots and quartered dried figs in butter, do not brown. Add Port Wine, simmer until liquid is reduced by 1/2. Stir in Demi-Glace/brown sauce and cream; bring to a simmer. Season with salt and pepper, reserve. Preheat sauté pan or skillet. Season pork medallions with salt and pepper. Add cooking oil to pan. Add seasoned pork medallions and cook over medium heat until done (approximately 5 minutes on each side depending on thickness) Remove and reserve keeping warm. Portion sauteed asparagus / tomatoes and mashed potatoes onto warm serving plates with. Place pork medallions on serving plates and top with Chef Larry's Port Wine and Dried Fig Sauce. Garnish with Port Wine soaked figs and minced parsley. Serve immediately.Demi Glace / Brown Sauce Yield: 3 Cups Ingredients:
Prepare roux by melting the 3 tablespoons butter in a saucepan. Stir in flour and mix well. Place roux in a preheated oven at 350 degrees F for 10 minutes. Melt 1-teaspoon butter in a saucepan. Add shallots, ham and thyme. Sauté briefly, do not brown. Add Burgundy, bring to a simmer and cook until liquid is reduced by 1/2. Add beef stock and bring to a simmer. Reduce heat and whisk in small amounts of roux at a time. Simmer over low heat for 20 minutes. Season with salt and pepper. Strain and reserve.







