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Tuesday, March 29, 2016

Pork Medallions with Belgian Endives and Apricots, Mont Laurier Style

Course Main Dishes
Prep. Time 20 mins
Cooking Time 20 mins
Yields 4 servings

What You Need
4 prunes
4 dried apricots
10 oz (280 g) Belgian endives
4 slices bacon
5 oz (140 g) pork tenderloin
1/2 cup (125 ml) port
2 tbsp (28.4 g) butter
2 oz (56 g) Canadian Windigo cheese*, sliced
Freshly ground pepper, to taste

Stone the prunes. Cut the prunes and apricots into small pieces and soak in a bowl of boiling water.

Wash the endive, slice into very thin strips. Season with salt and pepper. Sweat the endives in a little butter. Set aside.

Cut the pork tenderloin into 8 medallions. Season with salt and pepper, then brown in a frying pan over a high heat, 5 minutes on each side. Set aside.

In the same pan, cook the bacon. Cut into small pieces.

Butter the inside of 4 rectangles of aluminium foil and place on each one: some endives, bacon, 2 pork medallions, pieces of prune and apricot. Sprinkle with port. Add the sliced Canadian Windigo cheese after 5 to 10 minutes of cooking.

Seal each rectangle of foil along the edges to form a bag. Cook for 15 minutes on the grill.**

Jean Soulard, Executive Chef, Le Château Frontenac

** Alternative to BBQ: 15 minutes in 375 °F (190 °C) oven.

* Instead of Canadian Windigo, try this recipe with Canadian Clos St-Ambroise or St-Pierre de Saurel or Cantonnier cheese.

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