Poulet Marengo (Chicken Marengo)
Pork Medallions in Cider Sauce
2015-01-23 01:59:11
Nutrition Facts
Serving Size
1617g
Amount Per Serving
Calories 2032
Calories from Fat 871
% Daily Value *
Total Fat 98g
151%
Saturated Fat 39g
196%
Trans Fat 2g
Polyunsaturated Fat 10g
Monounsaturated Fat 41g
Cholesterol 608mg
203%
Sodium 1269mg
53%
Total Carbohydrates 71g
24%
Dietary Fiber 6g
26%
Sugars 55g
Protein 179g
Vitamin A
32%
Vitamin C
23%
Calcium
14%
Iron
53%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Sauce
- 1 1/2 cups apple cider
- 1 cup chicken broth
- 2 teaspoons cider vinegar
- 1 cinnamon stick
- 4 tablespoons unsalted butter, cut into 4 pieces
- 2 large shallots, minced (about 1/2 cup)
- 1 Granny Smith apple, cored, peeled, and diced small
- 1/4 cup Calvados or apple-flavored brandy
- 1 teaspoon minced fresh thyme leaves
- Salt and pepper
Pork
- 2 pork tenderloins (1 to 1 1/2 lbs. each) trimmed of fat and silver skin
- Salt and pepper
- 2 tablespoons vegetable oil
Instructions
- For the Sauce: Simmer the cider, broth, vinegar, and cinnamon stick together in a medium saucepan over medium-high heat until the liquid measures 1 cup, 10 to 12 minutes. Discard the cinnamon stick and reserve the cider mixture until ready to finish the sauce.
- For the Pork: Meanwhile, cut the tenderloins crosswise into 1 1/2-inch-thick medallions. Tie each medallion around the perimeter with kitchen twine and tie the thinner end pieces together. Pat the medallions dry with a paper towel and season with salt and pepper.
- Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Brown the medallions on both cut sides, 3 to 5 minutes per side. Reduce the heat to medium. Using tongs, stand each medallion on its side and cook, turning pieces as necessary, until sides are well browned, 8 to 12 minutes. Transfer the medallions to a platter, tent with foil, and let rest while finishing the sauce.
- To finish the sauce, pour off any fat left in the skillet, add 1 tablespoon of the butter and melt over medium heat. Add the shallots and apple and cook until softened and beginning to brown, 1 to 2 minutes. Off the heat, add the Calvados. Return the skillet to medium heat and cook, scraping up any browned bits, for about 1 minute. Add the reserved cider mixture, any accumulated juices, and thyme, increase the heat to medium-high, and simmer until thickened and measures to 1 1/4 cups, 3 to 4 minutes. Off the heat, whisk in the remaining 3 tablespoons butter and season with salt and pepper to taste; transfer the sauce to a bowl or gravy boat. Serve the pork, passing the sauce separately or pouring it over the top.
Bacon-Wrapped Pork Medallions
- In a large skillet cook bacon until slices shrink and release about 1/2 cup fat but are neither browned nor crisp, 2 to 3 minutes. In place of kitchen twine, wrap each medallion with 1 piece of bacon around the perimeter of each. Secure the ends of each bacon strip where they overlap using 2 toothpicks at an angle. Season pork with pepper (do not salt) and cook as directed.
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