© Chef Suman 2011 All Rights Reserved
Braised Medallions of Newfoundland Pork with Seared Apples and Jackson Triggs White Merlot Details: Preparation time: 10 Minutes Cooking time: 20 Minutes Ready Time 30 Minutes Ingredients Pork Tenderloin - 1 ea (cut into 6 medallions) Marinade:  Cajun Seasoning - 2 tblsp Savoury - ½ tsp Thyme (chopped) - ½ tsp Garlic (chopped) - 1 tsp Ginger (chopped) - ½ tsp Canola Oil - 1 tblsp Apple Cider - 1 cup Lemon zest - ½ tsp Jackson Triggs White Merlot - ½ cup Seared Apples: Canola Oil - 1 tblsp Apples (Cut into wedges) - 2 ea Jackson Triggs White Merlot - ½ cup Apple Cider - 1 cup Salt / Pepper to taste Directions 1. Mix all the ingredients for the marinade. 2. Add the 6 medallions in the marinade and let sit for a minimum of an hour. (For maximum flavor, let the pork sit in the marinade overnight) 3. In a pan, Sear the Pork Tenderloin in the Canola Oil, on high heat, till it is golden brown on both sides (approx 2 mins on each side) 4. Lower the temperature to medium and add the Apple wedges and caramelize them. 5. Add the Wine reduce till the alcohol from the wine evaporates. 6. Add in the rest of the marinade and Apple cider and cook till the pork is cooked to 150F, or till done. 7. Serve it Hot on a bed of Quinoa Pilaf, or Rice Pilaf.
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