Medallions of Pork with Riesling Sauce
Apricot Puree
1/2 cup coarsely chopped dried apricots
3/4 cup Riesling
Pork
1 tsp ground fennel seeds
1 tsp ground coriander
Pinch cinnamon
1 1/2 lbs pork tenderloin
Salt and freshly ground pepper
2 tbsps olive oil
1/4 chopped shallots or finely chopped red onion
1/2 cup Riesling
1/4 cup whipping cream
2 tbsps chopped chives
Combine apricots and wine in a small pot over high heat, Bring to a boil then reduce heat and simmer until apricots are tender and wine has reduced to about 1/4 cup, about 10 minutes. Remove from heat. Blend into a puree with a hand blender or food processor.
Mix fennel with coriander and cinnamon in a small bowl. Cut tenderloin into 8 2 inch rounds and season with salt and pepper. Sprinkle with spice mixture.
Heat oil in skillet over medium-high heat. Sear pork on all sides for 2 minutes per side, about 8 minutes in total. Pork should be slightly pink in the centre. Remove to a plate.
Add shallots to skillet and cook for 2 minutes or until tender. Add Riesling and bring to a boil. Boil for 5 minutes or until reduced by half. Add apricot puree and cream. Simmer for 2 to 3 more minutes, or until thickened. Return pork to pan and simmer gently in sauce until hot.
Serve pork with Riesling sauce and sprinkle with chives.
Serves 4
LCBO Food & Drink Magazine, Summer, 2014
Apricot Puree
1/2 cup coarsely chopped dried apricots
3/4 cup Riesling
Pork
1 tsp ground fennel seeds
1 tsp ground coriander
Pinch cinnamon
1 1/2 lbs pork tenderloin
Salt and freshly ground pepper
2 tbsps olive oil
1/4 chopped shallots or finely chopped red onion
1/2 cup Riesling
1/4 cup whipping cream
2 tbsps chopped chives
Combine apricots and wine in a small pot over high heat, Bring to a boil then reduce heat and simmer until apricots are tender and wine has reduced to about 1/4 cup, about 10 minutes. Remove from heat. Blend into a puree with a hand blender or food processor.
Mix fennel with coriander and cinnamon in a small bowl. Cut tenderloin into 8 2 inch rounds and season with salt and pepper. Sprinkle with spice mixture.
Heat oil in skillet over medium-high heat. Sear pork on all sides for 2 minutes per side, about 8 minutes in total. Pork should be slightly pink in the centre. Remove to a plate.
Add shallots to skillet and cook for 2 minutes or until tender. Add Riesling and bring to a boil. Boil for 5 minutes or until reduced by half. Add apricot puree and cream. Simmer for 2 to 3 more minutes, or until thickened. Return pork to pan and simmer gently in sauce until hot.
Serve pork with Riesling sauce and sprinkle with chives.
Serves 4
LCBO Food & Drink Magazine, Summer, 2014