Tag Archives: pork medallions

PORK MEDALLIONS WITH BLACKBERRY COMPOTE

Posted in Celebrate Wednesday, Pork, Sous-Vide Cooking by

Sounds pretty fancy, doesn’t it? But this was our dinner on a humble Wednesday night, which would make it appropriate for a “Celebrate Wednesday” post. It’s been a long while,  I confess I totally forgot about my own blog feature. The pork was prepared sous-vide, but of course you can use any method you prefer. I love the sous-vide path because it results in perfect texture and gives me a lot of flexibility in timing.  In the case of medallions, after cooking them whole in the water bath I slice and sear them briefly on a screaming hot non-stick pan with ridges, but you can also use a grill. On weeknights I am all for convenience and prefer not to wait for the grill to heat up.  Your call.

pork-tenderloin

PORK MEDALLIONS WITH BLACKBERRY COMPOTE
(from the Bewitching Kitchen)
(sous-vide or regular cooking)

1 pork tenderloin, trimmed, silver skin removed
1/2 teaspoon salt
2 teaspoons minced ginger
1 tablespoon butter
lemon juice
for the compote:
1 tablespoon butter
2 cups blackberries
1 teaspoon arrowroot powder
2 teaspoons lemon juice
zest of 1/2 lemon
pinch of cardamon
pinch of salt

Season the pork with salt, rub the ginger all over, squirt a little lemon juice. Place it in a vacuum sealable bag, add the butter on top and seal the bag. Cook sous-vide at 140 to 145 F for 3 to 6 hours. When it’s time to serve, cut the pork in medallions and sear each slice on a screaming hot pan, preferably non-stick with ridges.  You can also sear it on a grill.  If you don’t have a sous-vide gadget, sear the pork after seasoning on a skillet with a mixture of butter and olive oil, then place in a 400 F oven until done to your liking.  Cut in slices and proceed with the recipe.

Make the compote. In a saucepan, melt the butter over medium heat. In a medium bowl, toss the berries with the arrowroot powder, then add the berries, lemon juice, cardamon, and salt to the pan. Cook over low heat until the berries soften and the liquid seems a bit thick and syrupy, about 15 minutes, stirring every once in a while.

Spoon the compote, either warm or room temperature over the seared pork slices, and serve right away.

ENJOY!

to print the recipe, click here

Comments: Pairing pork with fruit works very well for my taste.  Phil goes along for the ride, but I suppose he is not as into it as I am. I debated whether to process the fruit to make more of a sauce, but for the sake of speed and simplicity, I served it with blackberries still intact, although ready to melt in the mouth. The compote was still warm when I spooned over the meat, next day for my lunch I barely killed the cold from the fridge with a quick microwave step. Even at room temperature it does its job well.   Mashed cauliflower and green beans with almonds tied up our dinner. Interestingly,  this meal took me back to a dinner in Germany a looong time ago with my first husband and his family. That evening I had venison with blackberry sauce, and it stayed in my memory as one amazing meal.  I could not participate of their lively conversation in German, so maybe that made it for an even more intense gastronomic experience, all my senses converged to taste and smell…  Gotta dance to the music. Always.

😉

pork-medallions-with-blackberry-compote

 

 

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KOREAN-STYLE PORK WITH ASIAN SLAW

Posted in Pork by

Korean food is wonderful, and in my opinion, under-appreciated. When I lived in Sao Paulo, I loved a restaurant that specialized in Korean barbecue, a gastronomic experience not to be missed.   Unfortunately, our current location is less blessed with good restaurants, and Korean food is nowhere to be found.  The only way to satisfy my cravings is to cook it at home! I’ve made this dish many times since it was first published in Fine Cooking, and it’s become one of our favorites.

(receita em portugues na pagina seguinte)

KOREAN-STYLE PORK WITH ASIAN SLAW
(adapted from Fine Cooking #78, April 2006)

2 small pork tenderloins (about 1-1/4 lb.)
1/3 cup soy sauce
2 Tbs rice vinegar
2 Tbs. brown sugar
1 cloves garlic, minced
1-1/2 Tbs. minced fresh ginger
1/2 Tbs. Asian sesame oil
1/2 Tbs.  Asian chile sauce (like Sriracha)
2 to 4 Tbs canola oil

for salad
1 lb. napa cabbage, thinly sliced (about 6 cups)
1 cup grated carrot
4 scallions (both white and green parts), trimmed and thinly sliced
1 Tbs. canola or peanut oil
1/2 tsp sesame oil
2 Tbs. rice vinegar
1 Tbs brown sugar
Kosher salt

Trim the pork of any silverskin and excess fat, and cut on the diagonal into 1/2-inch-thick medallions. Pound each slice gently with a meat mallet, protecting it with plastic wrap as you pound it.

In a small measuring cup, whisk together the soy sauce, 2 Tbs. of the rice vinegar, 2 Tbs. of the brown sugar, the garlic, ginger, 1/2 Tbs. of the sesame oil, and 2 tsp. of the chile sauce. Toss 1/2 cup of this mixture with the pork medallions in a large bowl; reserve the remaining mixture to use as a sauce, if you want.  Let the pork sit at room temperature for 25 minutes or refrigerate for up to 12 hours.

Meanwhile, in another large bowl, toss the cabbage and the carrot with half of the scallions, 1 Tbs. of the canola oil, 1 tsp. salt, and the remaining 2 Tbs. rice vinegar, 1 Tbs. brown sugar, 1/2 Tbs. sesame oil, and 1 tsp. chile sauce. Let sit for 15 minutes, toss again, and transfer to a large serving platter.

Heat 2 Tbs. of the canola oil in a 12-inch, heavy-based skillet over medium high heat until very hot. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate. Discard the marinade. Add half of the pork medallions to the skillet, spacing them evenly. Cook them without touching until well browned, about 2 minutes. Flip and cook until the pork is just cooked through about 2 more minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels (if the drippings on the bottom of the pan look like they may burn, wash the pan). Return the pan to medium-high heat. Add the remaining 2 Tbs. canola oil, and cook the remaining medallions in the same manner. Top the slaw with the remaining pork, and pour the reserved soy-ginger sauce over the medallions. Serve immediately, sprinkled with the remaining scallions.

to print the recipe, click here

Comments – Napa cabbage is best in this recipe, but I’ve made it with regular green cabbage too.  In that case,  it’s important to slice it thin, otherwise it can be a little too crunchy.   This dish surprised us because it’s tastier than  expected from the ingredients and preparation.  I usually marinate the meat in the morning, and leave it in the fridge the whole day, for a super-easy dinner after work.  Don’t be alarmed by the state of the frying pan when you finish cooking the meat: the high sugar content in the marinade tends to cause it to stick  to the pan, but it rinses off quite easily… no elbow grease needed.  😉

Instead of adding the reserved marinade on top of the meat, I advise you to try a little on your plate – some people might find it too strong.  I often skip the additional sauce, particularly when the meat was marinated for several hours.

para receita em portugues…