Sautéed Medallions of Pork with Warm Fruits
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.30 | lb | Pork Loin |
| 5.00 | oz | Apples- red delicious , peeled, large dice |
| 4.00 | oz | Pears , large dice |
| 2.00 | oz | Cherries , dried |
| 4.00 | oz | Apricots , dried |
| 1.00 | pint | Wine, white |
| 2.00 | pt | Knorr Ultimate Pork Base 6 x 1 Lb , prepared |
| 2.00 | oz | Brandy , apple flavored |
| 2.00 | tsp | Cornstarch |
| 1.00 | floz | Water |
Preparation
1. Cut the pork into medallions, about 1 ounce (28.5 grams) each. One portion is three medallions.
2. Poach the apples and pears in the white wine until tender. Let them cool in the poaching liquid.
3. Reconstitute the dried fruits in the poaching fluid. Strain and reserve.
4. Dry-sauté the pork in a nonstick or seasoned pan. Remove from the pan and keep warm.
5. Deglaze the pan with a small amount of prepared Knorr Ultimate Pork Base. Add the fruits and heat well. Add the remaining prepared Knorr Ultimate Pork Base and brandy and flame the sauce.
6. Lightly bind the pork stock with cornstarch slurry.
7. Return the pork to the sauté pan to coat lightly with the sauce.
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