I view autumn with mixed feelings: On the one hand, it cools off enough to make staying outside enjoyable once again. On the other, however, all that wonderful summer fruit, peaches, plums, figs, and so on disappear from the markets. But they are replaced by grapes! Which work quite nicely in this simple pork medallion recipe.
See Also
Braciole di Maiale alla Bolognese
Arista - Roast Pork Loin with Herbs
Marinated Pork Loin with Oranges and Mustard
Nick the membranes surrounding the slices of loin to keep them from contracting and curling the meat, and lightly flour the slices with the flour.
Heat the olive oil in a skillet with 3 sage leaves. Cook the medallions for 3 minutes, flip them, and cook the other sides as well; they should be nicely browned.
Remove them to a serving platter and keep them warm, covering them with a second plate to keep them from drying out.
Melt the butter in the skillet and cook the onions and the remaining sage in the drippings for about 5 minutes, mixing well. Add the grapes, mix well, and return the medallions to the skillet too. Sprinkle the wine over all and simmer over a brisk flame until it is considerably reduced in volume and has thickened, another 5-6 minutes. Transfer all to the serving platter and serve.
The wine? Sweetness and acidity are a difficult combination, and I would go with a white here that has a dgree of sweetness to it (but is not rally sweet), perhaps a Nascetta from Piemonte, or a dry Malvasia.
See Also
Braciole di Maiale alla Bolognese
Arista - Roast Pork Loin with Herbs
Marinated Pork Loin with Oranges and Mustard
Ingredients
- 1 1/3 pounds (600 g) pork loin, cut into roughly 1/4 inch (1/2 cm) rounds
- 2/3 pound (300 g) white grapes (I might go with seedless here, but would taste one to be certain they are flavorful)
- 1/2 pound (250 g) peeled button onions
- 1/2 cup (125 ml) dry red wine
- 5-6 fresh sage leaves
- 2 tablespoons unsalted butter
- 3-4 tablespoons olive oil
- 2 tablespoons flour
- Salt and pepper to taste
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Preparation
Bring a pot of water to boil, lightly salt it, and boil the onions for 7-8 mintes. Drain them and set them aside. Wash the grapes well and stem them.Nick the membranes surrounding the slices of loin to keep them from contracting and curling the meat, and lightly flour the slices with the flour.
Heat the olive oil in a skillet with 3 sage leaves. Cook the medallions for 3 minutes, flip them, and cook the other sides as well; they should be nicely browned.
Remove them to a serving platter and keep them warm, covering them with a second plate to keep them from drying out.
Melt the butter in the skillet and cook the onions and the remaining sage in the drippings for about 5 minutes, mixing well. Add the grapes, mix well, and return the medallions to the skillet too. Sprinkle the wine over all and simmer over a brisk flame until it is considerably reduced in volume and has thickened, another 5-6 minutes. Transfer all to the serving platter and serve.
The wine? Sweetness and acidity are a difficult combination, and I would go with a white here that has a dgree of sweetness to it (but is not rally sweet), perhaps a Nascetta from Piemonte, or a dry Malvasia.
Source...