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Рецепт Pork Medallions In A Red Wine Cream Sauce
by Nanette

Pork Medallions In A Red Wine Cream Sauce

An absolutely delicious pork dish. The "little ear" pasta is the perfect shape to capture this rich, full-bodied sauce. It's surprisingly quick and easy. A real pleaser!

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Подготовка: Италия Italian
Приготовление: Порций: 4

Ингредиенты

  • 1 lb pork fillet
  • 4 Tablespoons olive oil
  • 8 oz button mushrooms, sliced
  • 12 oz orecchiette pasta (shaped like little ears)
  • 1/4 cup heavy cream
  • 1/2 teaspoon gravy master (optional)
  • salt
  • red wine sauce:
  • 1 Tablespoon olive oil
  • 1 shallot, chopped
  • 1 Tablespoon tomato paste
  • 1 cup red wine (I used Merlot)
  • 1 scant teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon of garlic powder

Инструкции

  1. You need 1 pot for pasta, 1 medium skillet, 1 large skillet
  2. Follow directions for cooking orecchiette pasta. Meanwhile: Let's make the red wine sauce
  3. In medium skillet heat the oil
  4. Add chopped shallot and cook until clear
  5. Stir in tomato paste, red wine, oregano, salt and garlic powder
  6. Heat at a simmer to reduce then set aside
  7. Pound pork fillet between plastic wrap until very thin
  8. Slice pieces lengthwise then across to form small medallions
  9. In larger skillet, heat oil and stir-fry pork for 4 minutes
  10. Add mushrooms and salt and stir fry for 2 more minutes
  11. Transfer red wine sauce to pork skillet. Stir well
  12. Simmer for 12 minutes
  13. Add cream. Stir well
  14. Add gravy master (optional) if you like a darker sauce. Stir well
  15. When pasta is al dente, drain well. To plate: Put pasta on a plate and ladle pork with red wine cream sauce over pasta
  16. This recipe adapted from Perfect Pasta, Parragon Books, 2007