Medallions of POrk Tenderloin with Creamy Guajillo Sauce
Ingredients
2 guajillo chiles
1 tablespoon butter
1 tablespoon olive oil
Sal and pepper
1 ½ pound pork tenderloin, cut into 12 medallions
2 tablespoons red wine
1 cup heavy cream
2 teaspoons chopped fresh chives
Preparation
1
Stem and seed the guajillo chiles so they are flat. Heat a small skillet over medium heat. When hot add the chiles. Toast on each side until they are pliable and give off an aroma, about 1 minute per side.
2
Transfer the chiles to a bowl and cover with hot water. Allow to soak until soft, about 30 minutes. Transfer chiles to a mini-processor or food grinder with 1 tablespoon of the soaking liquid. Strain puree into a small bowl and discard the solid remains.
3
In a large skillet, heat the butter and olive oil. Salt and pepper the pork medallions. When butter stop foaming, add the pork tenderloin. Seat and cook them about 5 minutes per side.
4
Remove the meat from the pan to a warm plate.
5
Deglaze the skillet with the wine. Add the cream and chile puree and cook until reduced to the desired consistency. Stir in the chives.
6
Put the pork medallions back in the pan and cook until heated through. Place two medallion on each plate and spoon sauce over them.
7
Serve immediately.
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About
Stepping out of my comfort zone and trying something new in the kitchen, I found it scary and exciting at the same time. As you all know by now, I love, I mean love, collecting cooks books. I also make it a point to prepare a recipe from each and every cookbook I own. Never having worked with chiles, I must admit I was a bit nervous on the spicy heat level. To me and my family surprise, the guajillo chiles gave out this sweet heat. Blended with the cream… an absolute delicate sauce that I will make over and over.
I hope you will enjoy it as much as we did.
Bon Appetit!
Giangi
Yield:
4
Added:
Friday, March 13, 2015 - 7:57am
