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Recipe Detail Page
Medallions of Pork with Riesling Sauce
Summer 2014
We grow excellent pork in Ontario—tender and with great flavour. The sauce is enhanced with the apricot purée and makes a perfect match for the pork.
Serves 4
APRICOT PURÉE
½ cup (125 mL) coarsely chopped dried apricots
¾ cup (175 mL) Riesling
PORK
1 tsp (5 mL) ground fennel seeds
1 tsp (5 mL) ground coriander
Pinch cinnamon
1½ lbs (750 g) pork tenderloin
Salt and freshly ground pepper
2 tbsp (30 mL) olive oil
¼ cup (60 mL) chopped shallots
½ cup (125 mL) Riesling
¼ cup (60 mL) whipping cream
2 tbsp (30 mL) chopped chives
1 Combine apricots and wine in a small pot over high heat. Bring to a boil then reduce heat and simmer until apricots are tender and wine has reduced to about 1/4 cup (60 mL), about 10 minutes. Remove from heat. Blend into a purée with a hand blender or food processor.
2 Mix fennel with coriander and cinnamon in a small bowl. Cut tenderloin into 8 2-inch (5‑cm) rounds and season with salt and pepper. Sprinkle with spice mixture.
3 Heat oil in a skillet over medium-high heat. Sear pork on all sides for 2 minutes per side, about 8 minutes in total. Pork should be slightly pink in the centre. Remove to a plate.
4 Add shallots to skillet and cook for 2 minutes or until tender. Add Riesling and bring to a boil. Boil for 5 minutes, or until reduced by half. Add apricot purée and cream. Simmer for 2 to 3 more minutes, or until thickened. Return pork to pan and simmer gently in sauce until hot.
5 Serve pork with Riesling sauce and sprinkle with chives.
Serves 4
