Pork Medallions in Chocolate and Balsamic Sauce
Products from Secolari: Arbosana Olive Oil, Wild Porcini Sea Salt, Traditional Balsamic
Pork Medallions in Chocolate and Balsamic Sauce
Ingredients
- 1 1 pound pork tenderloin trim off fat and silver skin
- 3 tablespoons Secolari Arbosana Olive Oil divided
- Secolari Wild Porcini Sea Salt
- 1 tablespoon cracked peppercorns
- 1 tablespoon minced shallot
- 1 large orange for zest
- 1/2 cup port wine
- 1 tablespoon Secolari Traditional Balsamic
- 1/4 cup beef stock
- 1 teaspoon minced fresh rosemary
- 1/2 1 ounce square bittersweet chocolate shaved
Instructions
- Cut the tenderloins into ½ inch slices and with the flat meat mallet, pound until ¼ inch thick. Dry each slice well with paper towels. You should have 10-12 slices. Brush the tenderloin filets on all sides with Secolari Arbosana Olive Oil, then sprinkle with cracked salt and cracked pepper.
- Heat 2 tablespoons of the oil in a heavy 12-inch skillet over medium-high heat. Add the pork slices in batches making sure not to crowd the pan or they will not brown properly. Cook to your desired degree of doneness, about 2 minutes per side for medium-rare. Allow to sear properly on one side before turning. Once done, remove the steaks from the skillet and keep warm. Repeat with additional slices.
- In the same skillet, stir in the minced shallot, and cook for 1 minute. Add the orange zest and cook for 30 seconds. Pour in the wine and Secolari Traditional Balsamic. Simmer until it reduces to the consistency of syrup, 2 to 3 minutes. Add the broth and fresh rosemary, and return to a simmer. Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce. Pour sauce over steaks and serve.
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