Pork Medallions with Apple Chutney Recipe
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Category: |
Category: |
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Pork Medallions |
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Ingredients: |
Ingredients: 24 2 oz Pork Medallions
1 cup White wine
1 cup Olive oil
1 tbsp Minced fresh garlic
½ cup Sesame Oil
1 qt Teriyaki Sauce
1 cup Port wine
½ quart Beef stock
5 dash Tabasco Sauce
1½ lb Brown Sugar
3 tbsp Cornstarch
¼ cup Cold Water
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Directions: |
Directions:Trim silver skin off pork loin. Slice 2 oz medallions from boneless pork loin and pound out lightly. Marinate in white wine, garlic and olive oil. Meanwhile combine teriyaki, port, beef stock and Tabasco sauce in saucepan and bring to a boil. Allow to reduce slightly (about 2 minutes). Lower temperature and add brown sugar. Stir until sugar is dissolved.
Mix water and cornstarch together and add slowly to hot sauce mixture. Add enough cornstarch so mixture is thick enough to coat the back of a spoon (about the consistency of thin corn syrup). Place a small amount of sesame oil in large skillet and allow to get hot. Immediately place medallions in hot oil and sear on each side, about 1 minute each side. Add about 1 oz sauce per medallion until it just glazes the meat. To serve, layer three medallions on plate and cover with sauce. Place a dollop of Apple Chutney on plate with medallions. |
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Apple Chutney |
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Ingredients: |
Ingredients: 4 Apples, peeled, cored and diced
¼ lb Unsalted butter
1 cup Raisins
¾ cup Dried cranberries
¼ cup Port wine
½ cup Brown sugar
3 dash Tabasco sauce
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Directions: |
Directions:Sauté apples, raisins and cranberries in butter until softened. Deglaze with wine, then add brown sugar and Tabasco and simmer for 30 minutes. Do not allow mixture to scorch.
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