Fruited Sauteed Medallions of Pork
Ingredients
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2 1/4 lbs. pork loin, trimmed
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2 golden delicious apples, large dice
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2 red pears, large dice
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2 cups white wine, Sauvignon Blanc
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1/4 cup dried cherries
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1/2 cup dried apricot
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2 cups chicken stock, hot
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2 cups pork jus
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2 tablespoons brandy, apple flavored
Method
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Cut the pork into 1 ounce medallions (one portion is 3 medallions)
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Poach the apples and pears in the white wine until tender. Cool in the liquid.
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Reconstitute the dried fruits in the stock. Strain and reserve the stock.
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Reduce the brandy by 1/2.
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To serve, dry saute the pork in a nonstick pan. Remove from the pan and keep warm.
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Deglaze the pan with a small amount of the reserved chicken stock. Add the fruits and heat well. Add the pork jus and reduced brandy..
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Return the pork to the saute pan to coat lightly with the sauce.
Notes
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