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How To make Medallions Of Pork with Riesling Sauce
BILLS20086:
12 oz Pork tenderloin; cut in 1"
- rounds Flour 4 tb Unsalted butter
1 Onion; thinly sliced
3 Garlic cloves; minced
1/2 c Dry riesling wine
1/2 c Raisins
3 tb Balsamic vinegar
1 tb Green peppercorns; drained
1/2 ts Dried thyme; crumbled
1/2 ts Dried oregano; crumbled
1/4 c Unsalted butter; chilled,
- cut in pieces 1/4 c Pine nuts; toasted
Season pork with salt and pepper. Coat in flour; shake off excess. Melt 2 tbls butter in heavy skillet over medium-high heat. Add onion and garlic and saute until golden brown, about 5 minutes. Transfer mixture to bowl. Melt remaining 2 tbls butter in same skillet over medium-high heat. Add pork and saute about 4 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add onion mixture, wine, green peppercorns and herbs to same skillet and boil until sauce thickens, about 4 minutes. Add pork to skillet and heat through. Divide pork among plates. Add 1/4 cup chilled butter to sauce in skillet and whisk just until melted. Mix in pine nuts. Spoon sauce over pork and serve. -----
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The proportions used in this video are enough to serve two people (starters size)
Ingredients used:
1 kG of Fresh Mussels
1 clove of garlic
A bunch of flat Parsley (1 tablespoon finely sliced)
A small branch of celery (finely diced)
10 grams of unsalted Butter
200 milliliter of Dry white wine (example: sauvignon blanc)
1 bay leaf
A few twigs of thyme
Salt and pepper (to correct the seasoning of the sauce if needed)
1 tablespoon of double cream (optional)
For the full written recipe please click the link below:
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????????INGREDIENTS????????
1 chicken cut into 6 pieces
250 ml chicken stock
250 ml riesling wine (must be medium dry or sweet)
50 ml cognac
150 grams mushrooms
60 grams shopped shallots
100 ml cream (heavy cream)
2 garlic cloves (germ removed)
1 small twig of thyme
salt and pepper to season the chicken
1 tablespoon of oil for the mushroom
1 tablespoon of oil plus one of butter to cook the chicken
cooking times: 30 minutes part covered
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pot I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Drunken Pork Tenderloin
A Journey Through Wine and Food cooking demonstration.
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