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The Porkgasm Recipe
Since there was some mild interest in this recipe, I'll post it...Please note that this is only a slight variation on a Cook's Illustrated recipe, but damn, is it tasty. ;)
Pork Tenderloin Medallions in Apple-Cream Sauce
Entree - serves 3, although you may have to fight over it.
Ingredients:
- 1 pork tenderloin (about 1 lb.)
- 1 Granny Smith apple
- 1/2 medium yellow onion
- 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/3 cup apple cider
- 3 tablespoons peach brandy
- 1/2 cup low-salt chicken broth (or stock)
- 1/4 cup heavy cream
Hardware
- 10" heavy-bottomed skillet or pan
- Splatter screen to cover the pan, if possible
- Heat-safe plate for use while cooking
- Chef knife, paring knife, tongs and wooden spoon
Prepwork
- Remove the silverskin from the side of the pork loin.
- Slice the tenderloin into medallions 1" thick. Smack each with the flat side of your chef's knife to flatten to 3/4".
- Sprinkle the salt/pepper onto both sides of all medallions.
- Slice onion into very thin strips.
- Peel and core apple, and cut into 12 slices.
- Portion out all the rest of the ingredients so you don't have to do it while cooking - this recipe moves along quickly once started...And be prepared for a little oil splattering. =)
Cooking
- Heat oil in pan/skillet over medium-high, until oil shimmers.
- Put in medallions - no more than six at a time. Sear about 1 1/2 minutes on first side, and then use tongs to flip - do not move the medallions until it's time to flip them. Cook another 1 1/2 minutes without moving them, and then remove to heat-safe plate. Cook second batch in the same fashion - no need to add more oil.
- Once all medallions are cooked thus, remove all to plate, and add the butter to the pan. Once it melts, add onions and apples and saute until apples start to brown (about 4 minutes).
- Add apple cider and peach brandy, and use wooden spoon to scrape the bottom of the pan to loosen the brown bits (that's flavor!). Continue cooking about 2 minutes.
- Increase heat to high, and add chicken broth and any drippings from the pork plate. Cook to thicken sauce a bit, about 3 minutes.
- Add heavy cream and cook to reduce sauce by about half - about 2 minutes.
- Reduce heat to medium, and add pork back to pan. Flip to coat both sides. Cook about 3 minutes. Season with salt/pepper to taste.
Be prepared to fight your family/friends for the last piece. =D
About Me
Caveat: I get cranky easily around the very young and/or very stupid. Of course, if you're very young and/or very stupid, chances are there's no point in warning you, so have at it.
I spend most of my time foraging and getting distracted by shiny things. I like research and crossbreeding and cooperative efforts. I love most of the Art tests, but I am a harsh critic...Not everyone in possession of the right materials is Picasso. I don't like people who aren't happy unless they're unhappy about something...It's illogical. This is an amazing game; I acknowledge that there's always room to improve, but if it makes you so unhappy, why stay? On the whole though, I am continually and thoroughly impressed with the game, with the players' calibur of behavior, and with the general yetzer ha tov...the 'will to do good' that I see so consistently. We've got an amazing little society going, despite what the critics say.
In life, I'm thirty-one years old, female, and sharing my compound with my boyfriend, Deohotep. I have recently gone back to school to pursue a degree in graphic art (which has been thwarted by chronic illness - that's why I'm so often online). I paint when I feel like it.
If you're interested, you can see a bit of both my traditional work and my work done on computer at http://danalaina.deviantart.com - better to avoid if you're easily offended by nudity, language, politics, wombats, etc. Comments are always welcome.
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| Body | X | X | X | X | X | X | | |
| Conflict | X | | | | | | | |
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Keeping Score
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- Dexterity: 7
- Endurance: 0
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Indulgence Numbers
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- Pulse of the People: 555
Notes