Maple Glazed Pork Medallions with Apples March 2, 2017 by Amy Patterson 1 Comment Maple Glazed Pork Medallions with Apples 2017-03-02 15:08:07 Print Ingredients 1 pound pork tenderloin 1/2 teaspoon salt 1/4 teaspoon ground pepper 1/4 teaspoon ground sage 2 tablespoons olive oil 1 red apple, cored and cut into thick slices 3 medium shallots, minced 8 ounces mushrooms, sliced 1/2 cup beef stock 1/4 cup maple syrup 1/4 cup cider vinegar salt and freshly ground pepper Instructions Cut tenderloin into generous 1 inch medallions. Combine salt, pepper and sage. Sprinkle medallions with seasonings. Heat 1 tablespoon olive oil in a sauté pan over high heat. Sear meat until browned, about 2 minutes per side. Transfer pork to a plate. Add remaining oil to pan. Add shallots and sauté until golden. Add the mushrooms and apples and sauté until mushrooms are soft. In a small bowl, combine ingredients for the glaze: beef stock, maple syrup and cider vinegar. Pour glaze ingredients into sauté pan. Bring to a simmer and reduce by half, about 5 minutes. Add pork and any accumulated juices to the pan. Cook pork in the simmering sauce for 5-8 minutes, flipping once (final internal temperature should be 145 degrees). Serve on top of brown rice or egg noodles. By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pork Lettuce Wraps with Pineapple Salsa May 12, 2016 by Amy Patterson Leave a Comment Pork Lettuce Wraps with Pineapple Salsa 2016-05-12 14:48:28 Print Ingredients 4-pound pork shoulder with fat, cut into 1 1/2" cubes 2 T. dark soy sauce 2 T. light soy sauce 1 1/2 t. five spice powder 1 yellow onion 2 bay leaves 4 cloves garlic, peeled 1 cinnamon stick 2 pods star anise zest of one orange 2 T. sweetened condensed milk 1 T. brown sugar 1/4 cup coconut oil 2 1/2 cups water Salsa 1 pineapple, peeled, cored and diced 1 cup daikon radish, coarsely grated 1/2 red onion, diced small 1/2 Thai red chili, seeded and minced 1 cup cilantro leaves, chopped juice of one lime juice of one orange For serving 2 heads bibb or green leaf lettuce Pork Toss pork with soy sauces and five spice powder. Cover and chill 30 minutes while prepping remaining ingredients. Slice one small slit on the outside of each onion half. Insert a bay leave into each slit, then stud each onion with two garlic cloves. Add onion and remaining ingredients to a 5 1/2 qt. Dutch oven, along with the pork. Bring to a boil and skim the surface of any foam. Reduce the heat to a rapid simmer and cook, uncovered, for 2 hours, or until all the liquid is evaporated and the pork is cooking in melted fat. Remove from heat and let cool to room temperature*. Preheat the oven to 400 F. Lift the pork out of the Dutch oven with a wire skimmer or slotted spoon and place in a bowl. Discard the onion, spices and any other solids from the pot. Reserve 2 or 3 tablespoons of fat. Wipe out the pot. Loosely shred the pork into large chunks. Return it, along with the reserved fat, to the Dutch oven. Cook 20 minutes or until well-browned. Remove from the oven and let cool slightly. Salsa Combine all ingredients together. Season to taste with salt and pepper as needed. Cover and chill. For serving Separate large leaves from the lettuce, then rinse and dry thoroughly. Assemble the wraps by topping lettuce leaves with the pork and salsa. Notes * If making this recipe ahead of time, the pork can be refrigerated overnight at this stage. Adapted from Le Creuset Adapted from Le Creuset Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/