Medallions Of Pork Tenderloin With Riesling Sauce

Medallions of Pork Tenderloin

With Riesling Sauce

We grow excellent pork, tender and with great flavour. The sauce is enhanced with the apricot purée and makes a perfect match for the pork.

Ingredients:

Apricot Puree:
½ cup (125 mL) coarsely chopped dried apricots
¾ cup (175 mL) Riesling

Pork Tenderloin:
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

Directions:

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.

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.

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.

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.

Serve pork with Riesling sauce and sprinkle with chives.

Serves 4

 

Creamed Spinach

 

Creamed Spinach*****

Ingredients:
4 packages (10 ounces each) fresh spinach, trimmed

2 tablespoons butter
2 medium onions, finely chopped
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
2 cups whole milk
1/2 cup heavy whipping cream
1/2 cup grated Parmesan cheese

Dash of nutmeg optional.

Directions:

In a Dutch oven, place steamer basket over 1 in. of water. Place a fourth of the spinach in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 3-4 minutes or just until spinach is wilted. Transfer to a colander; drain. Repeat with remaining spinach. 

When spinach is cool enough to handle, squeeze dry. Coarsely chop spinach.

In clean Dutch oven, heat butter over medium-high heat. Add onions; cook and stir until tender. Stir in flour, salt and white pepper until blended; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheese and spinach; heat through.

Serves 8