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  • Ciliegia Pork Medallions in Montepulciano Veal Demi Glaze Sauce

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    Ciliegia Pork Medallions in Montepulciano Veal Demi Glaze Sauce
    Prep: 15 min Cook: 30 min Servings: 4
    by Bob Vincent
    126 recipes
    >
    This recipe is adapted from a winery we are club members with. Jacuzzi Family Vineyards has some great Italian wines that are reasonably priced. The original used Barbara which I changed to Monepulciano. I also added shallots, mushrooms and roasted garlic cloves. I used homemade veal stock rather than beef stock and reduced it to an almost Demi Glaze consistency resulting in a very rich stock base. The stock is what makes this dish special. If you don't make your own buy a good stock that is not loaded with salt. I mounted cold unsalted butter at the end of cooking to add to the mouth feel of the sauce and silken it up a bit. I served the pork with French cut green beans with sliced preserved lemon and a green salad. For a wine I stayed with what was used in the sauce. Jacuzzi Family Vineyards 2012 Montepulciano from Tracy Hills worked nicely. It is fruit forward and food friendly. It has a nose of blueberry and a palate of dark berries and cassis.

    Ingredients

    • 1 lb pork tenderloin, trimmed, cut into 8 medallions and pounded to about 1/2 inch thickness
    • Salt/ garlic pepper to taste
    • 2 tsp fresh rosemary, minced
    • 2 cloves garlic pressed and minced
    • 10 cloves whole roasted garlic
    • 8 oz mushrooms cleaned and sliced
    • 5 oz shallots, peeled and minced (3-4 shallots)
    • 2 Tbs olive oil
    • 2 Tbs Ghee
    • 2 Tbs unsalted cold butter
    • 1 cup Montepulciano wine (or other fruit forward red wine)
    • 1 1/2 cup veal stock reduced to 3/4 cup (link for stock is provided below)
    • 1 Tbs brown sugar
    • 1 Tbs honey
    • 1/4 cup dried tart cherries

    Directions

    1. Lightly season pork medallions with salt, garlic pepper and rosemary. Heat 1Tbs of olive oil and ghee on high heat. When hot add medallions. Cook 2-3 minutes per side. Do not overcook. Remove from pan and tent with foil to keep warm.
    2. Heat 1 Tbs of olive oil and ghee on medium high heat. Add mushrooms, shallots, herbs and seasoning. Sautee until mushrooms are browned and shallots are transparent; about 5 minutes. Remove from pan and set aside.
    3. Add wine to pan and reduce by two thirds. Scrap fond from the bottom of the pan to mix with wine.
    4. Stir in veal stock, sugar, honey and cherries. Continue to reduce for 2-3 minutes.
    5. Add mushrooms and shallots to heat through.
    6. Add pork, roasted garlic and heat through.
    7. Mount with cold butter. Adjust seasoning as necessary.
    8. Dish is ready for service.

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