Sautéed Pork Medallions

Name: Sautéed Pork Medallions
Yield: Serves 2 to 4
Ingredients: 2 tablespoons olive oil; 1 medium pork tenderloin (about 1 pound), formed into medallions as directed on page 115; Coarse salt and freshly ground pepper; 2 tablespoons unsalted butter, cut into pieces; 2 medium shallots, halved lengthwise and thinly sliced crosswise; 1 apple (such as Granny Smith or Fuji), peeled, cored, and cut into 1/2-inch dice; 3 tablespoons raisins; 2 tablespoons to 1/4 cup water; 1/3 cup brandy; 1/3 cup heavy cream; 1 tablespoon chiffonade of sage (page 21), plus small leaves for garnish (optional)

January 26, 2012

Not all sauté recipes start with dredging the meat in flour. Instead, this recipe demonstrates how meat can achieve a nice sear simply by relying on the high heat of the pan (and a little science, called the Maillard reactions; see page 126). To encourage browning, you must make sure the meat is dry, as moisture will hinder the process. First, pat the meat dry with paper towels and wait to salt it until just before cooking (since salt will draw the juices to the surface). The sautéed meat will leave golden-brown bits behind, so you’ll want to deglaze the pan and incorporate them into a pan sauce. This one is made with a fragrant combination of brandy, shallots, apples, and raisins (all good partners for pork) and finished with cream, which thickens as it simmers, giving body to the sauce.

Recipe notes

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