« Birthday Dinner - with Icewine »

It was my husband's birthday today so a week or so ago, I asked him what he'd like me to make for his special dinner. He picked a couple of recipes from our well-used copy of Anna & Michael Olson's "Cook at Home." From the "Romance" (!) chapter, Stan chose Pork Tenderloin Medallions with Madeira Pan Juices and Butternut Squash Purée. Both very simple, elegant and delicious recipes.

Well, have I got a tip for you! With no Madeira in the house, I decided to try using some 13-year-old Icewine. It was brilliant! The fact that the Icewine was oxidized was actually beneficial to the recipe. If you are like us and have some older Icewine kicking around, you must try this!

1 10-oz pork tenderloin

1 tbsp extra virgin olive oil

coarse salt and ground black pepper

2 tbsp all-purpose flour

1 shallot, minced

1 tsp Dijon mustard

1/2 C Icewine (preferably old)

1 tsp cold unsalted butter

Trim pork tenderloin of excess fat and silver skin. Cut into medallions.

Heat a sauté pan over medium heat and add olive oil. Season pork lightly and dredge in flour. Shake off excess and fry in oil over medium heat 3 to 4 minutes per side until golden brown and firm. Remove to a plate, add shallots to pan and sauté 2 minutes. Add mustard and Icewine and reduce by half. Whisk in butter and return pork medallions to pan to warm. The sauce should coat the back of a spoon; you can add a bit more Icewine or water if the sauce reduces too much. Adjust seasoning and serve. Serves 2. 

We enjoyed this great recipe with a delicious bottle of 2007 Stratus White.

Comments

[Sherry]

Well done!

[S Pride]

It was soooooooooooooo good. Got to have this one again! Thanks Bunk