Grilled Kurobuta Pork Loin Chops With A Nicoise Olive And Red Wine Sauce
From ironchef 18 years ago
- 45 minutes to make
- Serves 4
French flavors come together to make a great dish.
Ingredients
- For the Pork: shopping list
- 4 ea., 8-10 oz. Kurobuta pork loin chops shopping list
- ½ cup extra virgin olive oil shopping list
- 3-4 cloves garlic, smashed shopping list
- 2 sprigs Fresh rosemary shopping list
- 3 sprigs Fresh thyme shopping list
- kosher salt to taste shopping list
- fresh cracked pepper to taste shopping list
- For the Sauce: shopping list
- 2 cups Madeira shopping list
- 2 cups merlot shopping list
- 1 cups veal stock shopping list
- 1 spring Fresh rosemary shopping list
- 2 ea., bay leaves shopping list
- 4 shallots, finely chopped shopping list
- ½ cup leeks, white part only, chopped shopping list
- ½ cup mushroom scraps, chopped shopping list
- ½ cup carrot, chopped shopping list
- 1 Tbsp. black peppercorns shopping list
- 8 oz. unsalted butter shopping list
- ½ cup nicoise olives, seeds removed and halved shopping list
- kosher salt to taste shopping list
How to make it
- In a marinating dish or Ziploc bag, combine all of the ingredients for the pork except the salt and pepper. Marinate the pork for at least 4 hours or overnight. Let the pork stand at room temperature for at least 30 minutes before cooking.
- In a sauce pan, saute the shallots, carrots, leeks, and mushrooms in 3-4 Tbsp. butter until lightly browned. Add the Madeira, merlot, rosemary, bay leaves, and peppercorns, and reduce until approximately 1 cup of liquid remains. In a separate sauce pan, reduce the veal stock by half. Combine the reduced veal stock to the reduce wine mixture, then strain into a sauce pan and return to the stove. Add the olives to the sauce, then off the heat, whisk in the butter until emulsified. Season to taste with kosher salt and fresh cracked pepper, and keep warm.
- Pre-heat grill to medium. Remove the pork from the marinade and shake off any excess oil. Season both sides with kosher salt and pepper, and cook until the pork reaches an internal temperature of 140 degrees. Serve immediately with the olive and red wine sauce.
The Rating
Reviewed by 8 people-
Didn't intend to add this one to asian fusion group. Sorry for my mistake. I don't know how to undo it...
strix_varia
in Louisville loved it
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you plated them with edamame and fingerling potatoes it looks like. I love the layering of flavors here...
luisascatering
in Burlingame loved it
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this recipe is too good to be true. 5 5 5 all the way.
Arthur
cookingforfun
in Marblehead loved it
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