Ingredients: |
Ingredients: Pork Tenderloin Medallions 2 pork tenderloin (about 1 pound), silver skin removed, cut into 1½-inch slices, each pounded to thin medallions 6T All purpose Flour, on a plate 1T Table salt 1t Ground black pepper
Sauce 4T Olive oil ½t Ground cinnamon ¼t Ground cloves ⅛t Cayenne pepper 2t Granulated white sugar
1T Olive oil 1 Small sweet onion, minced ¼C Dry sherry ¼C Red wine vinegar 1C Chicken stock ½C Raisins 1t Table salt 2T Cornstarch 4T Water
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Directions: |
Directions:1. Sprinkle salt and pepper over both sides of pork medallions. Dip each medallion in the flour mixture. 2. Heat 1T oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six pieces at a time,to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.
2. Mix first four sauce ingredients in small bowl; set aside. 3. Add 1T oil in pan in which pork was cooked over medium heat, swirling to distribute. Add onion; sauté until softened and starting to color, about 2 minutes. Add spice mixture, sherry, and vinegar; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. 4. Increase heat to high and add chicken broth, raisins, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes. 5. If necessary, and you wish to thicken the sauce, mix the water with the cornstarch, turn the heat up to high and stir in the cornstarch mixture to create the desired thickness. 6. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt to taste. 7. Transfer pork to serving plate and spoon sauce over meat. Serve immediately. |