Apple Sauted Pork With Shiitake Mushrooms And Shallots
From wolfpackjack 17 years ago
- 30 minutes to make
- Serves 6
Wolves love pork, and pork with apples is even better. This is an easy recipe to prepare and the very flavorful. The long prep time is do to marinating the pork. From Cooking Secrets of the CIA.
Ingredients
- 24 shallots shopping list
- 8 Tbsp (1 stick) unsalted butter at room temperature shopping list
- 1 pound shiitake mushrooms, stemmed and cleaned shopping list
- 6 Tbsp applejack brandy shopping list
- 3 Tbsp olive oil shopping list
- 6 sprigs fresh rosemary shopping list
- 18 pork medallions (3 ounces each) shopping list
- Marinade: ---------- shopping list
- 1-1/2 cups apple cider shopping list
- 3/4 cup chicken stock shopping list
- 3 Tbsp Dijon mustard shopping list
- 2 whole cloves shopping list
- 3 cloves garlic, finely chopped shopping list
How to make it
- Marinade the Pork: -----------
- Whisk together all the ingredients (apple cider, chicken stock, mustard, cloves, garlic) for the marinade.
- Add the pork, making sure that it is well covered with the marinade.
- Cover and refrigerate for 2 hours
- Remove the pork from the marinade and strain and reserve the liquid.
- Boil a medium pot of water, drop in the shallots, and cook for about 5 minutes.
- Immediately transfer them to a bowl of ice water to stop the cooking. Peel them.
- Melt 2 Tbsp of butter in a large sauté pan/skillet over medium heat and add the mushrooms and shallots.
- Sweat the shallots until they are translucent, about 5 minutes. Remove from the pan.
- Add the applejack and reserved marinade to the pan and bring to a light simmer; continue cooking until the liquid has reduced by one third.
- While the liquid is reducing, heat the olive oil in another large sauté pan.
- Pat the pork dry with paper towels and sauté over medium heat for about 3 minutes on each side, or until thoroughly cooked and opaque.
- When the marinade and applejack mixture has reduced to a saucelike consistency, blend in the remaining 6 tablespoons butter.
- To serve, arrange some of the mushrooms and shallots, with 3 pork medallions on each plate.
- Spoon some of the sauce over the pork.
- Garnish with a rosemary sprig.
People Who Like This Dish 3
- lunasea Orlando, FL
- flavors Algonquin, IL
- cheryilyn Salem, OR
- wolfpackjack Raleigh, NC
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The Rating
Reviewed by 2 people-
Oh yeah - and with applejack brandy....wow. I'm going to love this, darlin'...thanks!
lunasea
in Orlando loved it
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" It was excellent "