The Wheeling Gourmet by Nicolas Steenhout

Recipe

Ingredients

• 400g Lean and tender pork (loin or tenderloin)
• 20g Butter
• 20ml Canola oil
• 1 Medium onion (approx 200g)
• 100ml Dry white wine
• 100ml Heavy Cream
• 40ml Green Peppercorn
• Salt

Mise En Place

1. Slice the pork in thin slices, making sure to cut against the grain the retain a very tender cut. Reserve.
2. Peel and slice the onion. Reserve.
3. Crush the green peppercorn so they are in pieces of varying sizes.

Preparation

1. Heat up a frying pan until it is very hot. Add the oil and butter.
2. A little at a time, add the pork. The idea here is to brown the pork on each side rapidly, without actually worrying about cooking the inside. If you put too much meat in the pan too fast, you will not brown the meat, and the juices will get released. It may take two or three "goes" to brown all the meat.
3. Remove the meat from the pan, reserve ( To set aside for later use.) [?] in a bowl beside the stove.
4. Add the onions to the pan and brown them.
5. Deglaze ( Pour a liquid in a pan and rub the bottom of the pan with a spoon.) [?] the pan with the wine.
6. Reduce ( Boil down the liquid) [?] the wine until nearly dry.
7. Add the cream to the pan.
8. Reduce until the cream has thickened.
9. If the pork has released juices in the bowl, pour that in the pan and boil down some more if necessary.
10. Add the green peppercorn and the meat.
11. Give one more boil while stirring.

Finition

1. Serve immediately. This is not a dish that will get better with age.

I served this with fresh brocolli and buttered fettucine.

Photos

Close up of the dish, pork sauteed with green peppercorn and a white wine cream sauce, served with brocolli and buttered pasta.

Vidéo

There is no video available for this recipe.

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