????Pork Medallions Braised in Red Wine???? Sauce
La receta en espanol estara disponible pronto.
This recipe has simple ingredients, and the secret is in slow cooking under a heavy lid for the flavors to come out and marry. It is a wonderful Sunday or any-occasion meal where you would like to impress the ones around your dining table.
I advise using a cast iron pot or one with a heavy lid to lock the moisture and flavor inside.
You can braise it in the oven as well at a very low temperature.
Bacon: The bacon is mainly for flavor, but if you would like to save it for your plate, use large pieces that you can easily remove before pureeing the sauce.
Ingredients for four portions:
Pork loin filet, appx. 23-40 oz/ 600-700 gr (this is the smaller version of the regular pork loin).
8 oz/226gr baby button mushrooms (white or baby Bella), cut into halves or quarters (can be used whole as well).
3/4 cup/200ml red wine
1 large onion, chopped.
2-3 cloves of garlic, chopped.
2 tablespoons of chopped bacon
Vegetable oil
2 tablespoons of tomato paste
2-3 threads of fresh thyme (1/4 teaspoon dried if you don't have any)
salt & pepper.
Appx. 2 tablespoons flour, divided.
Water as needed.
Fresh parsley for garnish, chopped finely.
1. Season the pork loin with salt and pepper and let it tenderize while preparing the other ingredients.
Then heat 3 tablespoons of oil and sear the loin on all sides until it develops a somewhat brown color. This will add to the flavor of the sauce. Put it aside.
2. Add more oil to the same pan if needed and add a splash of wine to deglaze. Add in the mushrooms and cook them for about 10 minutes. Let them soak up the flavor, then put aside.
Tip: The wine may splatter hitting the hot pan. To avoid that, you can add the mushrooms first, then the wine.
3. Add more oil and cook the onions, still using the same pan along with the bacon. Once translucent, add the garlic and give it a quick stir.
4. Stir in the tomato paste, diluting it with a little water. About 2oz/50ml
5. Sprinkle the onion mixture with 1 tablespoon of flour. Stir quickly to avoid lumps and gradually add more water if needed for smoothness. Season with salt & pepper.
6. Pour in the remaining wine and let it simmer uncovered until it reduces and thickens a bit (15-20 min). The alcohol will evaporate, and only the wine flavor will stay.
You want a somewhat thick sauce for the meat to cook slowly to tenderness. Otherwise, if the liquid is too thin, the meat will only get boiled.
7. In the meantime, cut the meat into 0.6inch / 1.5cm slices. Place the slices in the sauce and let them cook for about 5 minutes. Then turn them around, coating each one well. Throw in the fresh thyme, reduce the heat to low, and simmer covered for about an hour. Make sure that there is enough sauce to cover the meat pieces.
8. Then take out the meat, making sure you don't turn them around as they will go back with the other side down. Puree the sauce and return it to the pot, running it through a sieve for extra smoothness. Place the meat slices back in the sauce with the other side down. Mix in the mushrooms with their juice collected on the bottom of the bowl. Cover and braise for another 40 minutes. Check on the meat slices occasionally as you don't want them to be overcooked and falling apart. Depending on the heat, they may need less time. The final result should be tender and easy to cut slices.
9. Once the meat is done, the sauce most likely will need to be thickened as the mushrooms release some water, too. I just simply mixed 1 1/2 teaspoons of flour with a little water (appx. 5 tablespoons) and stirred in the sauce. Make sure that the mixture doesn't have any lumps. You can always run it through a sieve.
Let it simmer slowly, uncovered until it reaches the perfect consistency. The sauce should somewhat cover the meat slices. You should have a thick dark sauce in the end, slowly bubbling.
Don't be afraid of adding more water/flour if needed. Play with the sauce until it reaches perfection. Just make sure to taste if it needs any more salt or pepper.
Serve with mashed potatoes and fire roasted peppers. Enjoy!
Easy to Make Port Wine Sauce | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make the simplest Port Wine sauce. DELICIOUS! And don't forget to always use a wine that you like to drink. Make this sauce and let me know what you think in the comments section below!
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Herb-Crusted Pork Rib Roast with Red Wine Sauce
The best way to celebrate a holiday with friends and family is with a FEAST! You need a recipe that doesn't take all day but still wows your crowd? This is where you need to start! Get this full recipe here:
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BACON WRAPPED PORK MEDALLIONS WITH A WINE REDUCTION SAUCE
1 pound PORK LOIN
12 SLICES BACON
SALT AND PEPPER
1/4 CUP SHALLOTS, CHOPPED
3/4 CUP CABERNET SAVINGNON WINE
1 CUP BEEF CONSOMME
Slice Pork loin into 2 medallions and wrap each one with a slice of bacon. Secure the bacon with a toothpick. Chop the rest of the bacon slices into small pieces and cook in an iron skillet until browned. Drain on a paper towel. Into the bacon grease saute the shallots for a couple of minutes on medium low heat and sprinkle with salt and pepper. Add the wine and beef broth and bring to a boil, Lower heat and let reduce for about 15 minutes to thicken.
In a separate iron skillet heat a large spoonful of the bacon grease. Cook the pork medallions in the skillet 3 minutes on each side. Then place the entire skillet with the pork into the preheated 400 degrees F / 204 degrees C and bake for 10 minutes until no longer pink in the center. Drizzle the reduction sauce on each medallion and sprinkle with pieces of the cooked bacon.
pork tenderloin medallions with a mushroom marsala sauce
this video we make up a banging pork tenderloin medallions over pasta with a delicious mushroom marsala sauce.
Link to the recipe i somewhat followed.
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