Pork with cherry and wine sauce
This week on Gordon Ramsay’s The “F” Word, a recipe for duck was prepared fairly quickly and with some simple ingredients. Last night I set off to reproduce this recipe but fell short when I could not find any duck breasts. This weekend I will travel a bit further and obtain the duck breasts that I seek.
Nevertheless, the sauce in this receipt sounding interesting and he uses Madeira, and I looked in my cellar and well I guess I was all out. So I was batting 0 for 2.
But have no fear. I had fresh cherries (Bing) from my neighbor [Eric Moore], who ran up to Hood River last weekend to a customer (Hood River Cherry Company) who buys custom made boxes from his company (Alliance Packaging). I really needed to finish up the cherries because they were getting a week old.
So, with some pork in hand, cherries, and some Willamette Valley Vineyard Pinot Noir 2007, I started to make an alternate to this recipe, still using the same techniques for the sauce and displaying the meat by slicing and fanning.
This is truly amazing!
4 Pork center cut tenderloins (no bone) [Chef Ramsay’s recipe calls for duck here]
2 Shallots finely sliced
50g button mushrooms
250ml Pinot Noir [Chef Ramsay’s recipe calls for Madeira here]
100ml chicken stock
100g fresh cherries, stoned and halved [I used Bing for the deep red color].
Knob of butter
Salt and pepper
Preheat the oven to 375° F.
In a sauce pan, heat the olive oil, add the shallots and cook for about 2 minutes, then add the mushrooms and cook through. Deglaze the pan with the Pinot Noir. Allow to bubble and reduce for a few minutes, then add the chick stock. Allow to reduce down again, then strain through a sieve and set aside. Keeping the sauce, discard the shallots and mushrooms.
Heat a large, oven proof frying pan until hot. Season the pork and place in the pan. Cook for 2 minutes per side until golden brown. Transfer the pan to the oven and cook for 8-9 minutes. Then remove and set aside to rest for 3-4 minutes.
Using the pan that cooked the pork, add the wine sauce and cherries. Cook until the cherries just begin to soften, the add the knob of butter and stir well.
Take your pork and slice it lengthwise three times (four slices) 4/5ths the way through. Then fan the pork out on the plate and arrange the cherry wine sauce around the pork. Drizzle some of the sauce over the top of the pork. Serve.
2 Responses to “Pork with cherry and wine sauce”
I got the chance to try this recipe last night & all i can say is WOW! it was so good, thank you Jeff, i am getting to be such a good cook!!
Oh , & the wine was very good also ~
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