Tuesday, July 14, 2009
Pork Medallions with Ancho-Chili and Cherry Glaze
From the kitchen of One Perfect Bite...Anna Ginsberg develop this recipe. Her name will sound familiar to many of you. Anna is a champion's champion. In a single year she won the Pillsbury Bake-Off, Kraft Comida and the California Raisin contests. There were also a few other, smaller contests, tucked in, here and there, for balance. It was, as we say, a very good year. Anna's area of expertise is cookies and if you like to bake visit her at Cookie Madness. What's so remarkable is that her biggest wins have not come from the cookie jar. She's a very special gal who loves to share her knowledge and help others and boy can she cook. I think you'll like this recipe. It's fast and easy but there's a sophistication in the sweet hot flavors that make it great casual company fare. She tops pork tenderloin with a mixture of raisins, ancho chilies and cherry preserves that is just delicious. Here's Anna's recipe.
Pork Medallions with Ancho-Chili and Cherry Glaze...from the kitchen of One Perfect Bite, Anna Ginsberg and the California Raisin Marketing Board
1/3 cup cherry preserves
2 tablespoons chopped fresh cilantro, divided
2 teaspoons ancho (pasilla) chile powder
1 teaspoon sugar
1/8 teaspoon cinnamon
2 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon cornstarch
1-1/2 pounds pork tenderloin
1/4 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons canola oil
1/3 cup sliced almonds
1/2 cup white wine* or white grape juice
1/2 cup California raisins
1) In a jar or container with a tight-fitting lid, combine cherry preserves, 1 tablespoon cilantro, ancho chile powder, sugar, cinnamon, vinegar, lemon juice and cornstarch. Set aside.
2) Slice pork tenderloin crosswise into 1-inch thick slices. Place slices in heavy-duty reclosable plastic bag and pound with meat mallet or small pan until about 3/4-inch thick. Sprinkle with salt and pepper.
3) Heat oil over medium heat in large non-stick skillet. Add almonds and cook for 2 to 3 minutes or until lightly browned. Remove with a slotted spoon and set aside to cool. Leave remaining oil in pan and add pork medallions; cook for 2 minutes over medium heat, turning once. Pour in 1/4 cup wine and continue cooking for 6 minutes more, turning once, until pork is done.
4) Meanwhile, shake jar with cherry mixture and add to skillet. Stir in raisins and cook over medium heat until sauce thickens, about 1 minute. Add remaining wine and quickly glaze pork with sauce. Arrange immediately on serving platter; sprinkle with toasted almonds and remaining cilantro. Serve at once. Yield: 4 to 5 servings.
Cook's Note: Riesling is preferred white wine.
This recipe can also be found on the California Raisin Marketing Board site.