Savor Episode 52 Warm Fruits and Pork Medallions
By: Martha Avary
Updated: February 18, 2013
Warm Fruits and Pork Medallions
10 servings:
2 lb pork loin slice 1/8 of inch thin
Fruit:
1 cup diced apples
1 cup diced pears
1 cup white wine
cup dried cherries
cup dried apricots
1/8 cup raisins
tsp cinnamon
Poach all fruit in wine until apples and pears are tender (approx 10 minutes)
Dry saut the pork until cooked through. Set aside on serving plate.
Add cup brandy to saut pan.
Add cup of beef or pork stock.
Bring to a boil.
Add fruits, turn to simmer for 10 minutes.
Spoon the sauce on the pork.
Each serving should be 3 pieces of meat.
10 servings:
2 lb pork loin slice 1/8 of inch thin
Fruit:
1 cup diced apples
1 cup diced pears
1 cup white wine
cup dried cherries
cup dried apricots
1/8 cup raisins
tsp cinnamon
Poach all fruit in wine until apples and pears are tender (approx 10 minutes)
Dry saut the pork until cooked through. Set aside on serving plate.
Add cup brandy to saut pan.
Add cup of beef or pork stock.
Bring to a boil.
Add fruits, turn to simmer for 10 minutes.
Spoon the sauce on the pork.
Each serving should be 3 pieces of meat.
