Pork medallions acquire richness from dried fruits
|||Food trends for 2008|
By Jim Romanoff
By Jim Romanoff
Elegant, fast and healthy. You really can have it all in one meal.
Medallions of pork tenderloin with dried apples and plums is a perfect example. The dish can be prepared in about 25 minutes with only about 10 minutes of prep, and you can do the whole thing with only a cutting board, a knife and a lidded saute pan.
In this recipe, the seasoned pork is flash-seared in a hot pan. Canola oil is best for this method because it can be heated to high temperatures before it begins to smoke.
After the medallions are browned, the pan is deglazed with fat-free chicken broth, then dried apples, dried plums, Dijon mustard and balsamic vinegar are added.
The concentrated flavors of the dried fruits are the secret to the richness of this dish. Plus, as they cook down, all the pectin they contain melds with the other ingredients to make a velvety mahogany-toned sauce.
MEDALLIONS OF PORK TENDERLOIN WITH DRIED FRUIT
Cut the tenderloin crosswise on the diagonal into 3/4-inch medallions. Season both sides of each with salt and pepper.
In a large nonstick skillet with a lid, heat the oil over high until nearly smoking. Add the medallions and cook until well-browned on both sides, about 2 minutes per side. Transfer to a plate and set aside.
To the skillet, add the chicken broth, apples, plums, mustard, vinegar and thyme. Cover the pan and reduce the heat to medium-low. Simmer until the fruits have softened and the sauce has thickened, about 8 minutes.
Return the pork to the sauce and simmer until the pork is no longer pink at the center, about 3 minutes. Serve immediately.
Makes 4 servings.
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