Tuesday, October 13, 2009

Pork Chops with Maple Syrup, Pecans and Dried Cranberries

This recipe, an adaptation of "Vermont Pan-seared Pork Medallions with Cranberry-Pecan Sauce" from the cookbook In a Vermont Kitchen by Amy Lyon and Lynne Andreen, was recommended by Ada Graham, the Summer 2009 Manager of Moosilauke Ravine Lodge, for Friday night dinner of Alex and Dan's Wedding Weekend at the Lodge. The MRL adaptions are in brackets.

Makes 4 servings.

Make 8 large Zucchini and Onion Pancakes*  [MRL omits] and keep warm. Preheat oven to 250 degrees F (120C)

Place:

12 ounces pork tenderloin, cut into 8 equal slices [MRL uses pork chops]

between 2 pieces of waxed paper, and pound to 1/4-inch thickness. [if using pork chops, do not pound]

In a medium bowl, mix together:
1/4 cup unbleached all-purpose flour
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup maple sugar or firmly packed light or dark brown sugar [MRL uses 1/2 brown sugar, 1/2 maple syrup]

Coat the pork with the flour mixture, shaking off any excess.



in a large saute pan, over medium heat, heat

1/2 cup extra-virgin olive oil

Add the pork slices, making sure they do not touch each other. If needed saute in batches. Saute 5 minutes; turn, and saute until brown, 3 minutes. Transfer the pork to a baking sheet and keep warm in the oven while making the sauce. [MRL dips pork chops in mixture then BAKES about 1/2 through; sauce (see below) is then poured over chops and then chops baked until done.]

To the same pan, add:

2 shallots, coarsely chopped [MRL uses yellow onions]
1/2 cup dried cranberries
1/4 cup chopped pecans
1 T maple sugar or firmly packed light or dark brown sugar [MRL uses 1/2 brown sugar, 1/2 maple syrup]

Cook 2 minutes. Stir in:

1/2 cup port wine [MRL uses cooking sherry]

Boil, stirring until reduced by half.  Add:

1/2 cup beef stock [MRL sometimes uses vegetable stock]
1/2 cup cranberry juice

Boil until reduced by half.  Add:

2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground white pepper
3 tablespoons chopped fresh sage

Simmer 2 minutes. Reduce the heat to very low. Add:

© 2009 Chris Kern
4 tablespoons unsalted butter, in pieces

Stir until butter is incorporated. Return the pork to the pan, and bring to a boil.

To serve, place 2 pancakes [MRL omits] on each plate and top each with a pork medalion. Spoon 1/4 of the sauce over each medallion and top with 2 tablespoons each of:

1/2 cup dried cranberries
1/2 cup toasted pecan halves



*ZUCCHINI AND ONION PANCAKES

In a medium bowl mix together:

3 cups grated zucchini
1 small onion, grated
1 medium potato, peeled and grated
1 small jalapeño chili, finely minced
1/2 cup finely chopped red bell pepper
2 t finely chopped fresh parsley
1 t salt
1 t freshly ground black pepper.

Sprinkle with:

2 T all-purpose flour

Mix to combine then add:

2 eggs, beaten

And mix again to combine. In a large frying pan, heat

2 T canola oil over medium heat.

Drop the zucchini mixture by rounded tablespoonfuls into the skillet. Flatten slightly. Fry until golden, about 2 minutes. Turn, and fry on the other side until brown, 2 minutes. Transfer the pancakes to paper towels to absorb the excess oil. Repeat with the remaining zucchini mixture, adding oil as needed.

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