Pork Tenderloin
with Muscat Wine & Dried Cranberries
Pork tenderloin
can be tied with string to form medallions of meat, ideal for
pan-frying to serve with this sweet-sour gravy and an
accompaniment of celery root, turnip or potato. Other dried fruits
such as cherries or apricots can be substituted if dried
cranberries are hard to find.
INGREDIENTS:
Serves 4
2
pork tenderloins
(about 1 1/2 lb/750 g)
1
teaspoon ground cinnamon
salt
and pepper
1
tablespoon butter
1
tablespoon oil
1/2
cup/60 g/2 oz dried cranberries
1
cup/250 ml/8 fl oz sweet white muscat wine
1
cup/250 ml/8 fl oz veal stock
1
tablespoon red currant jelly
squeeze of lemon juice
1. Trim any skin and fat from tenderloins.
Lay them head to tail and tie them together with 8 pieces of
string at even intervals to make a cylinder. Cut between each
piece of string to make 8 medallions about 1 1/2-inches/4-cm
thick.
2. Season medallions with cinnamon, salt and
pepper. Heat butter and oil in a frying pan until foaming. Add
medallions and sauté until brown, 3-5 minutes. Turn over, lower
heat and leave until browned on outside and just cooked to your
taste, 5-7 minutes. Transfer them to a plate and keep warm.
3. Add medallions to sauce in pan and reheat
1 minute. Discard strings, arrange medallions on 4 warmed
individual plates and spoon over the sauce. Serve at once.
This Recipe of the Month
selection comes from Anne Willan's
Cook It Right (Reader's Digest,
1998). To order your copy please call 1-800-788-6262.
