Grilled Medallions of Pork in Black Cherry-Pepper Sauce with Spätzle & Braised Fennel | |
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Adapted for the CMA from Biró: European-Inspired Cuisine (Gibbs Smith 2005). © Marcel Biró and Shannon Kring Biró. All rights reserved. Photo credit: Marty Snortum. Serves 4 Ingredients:Pork Medallions: 1 1/2 pounds pork tenderloins Sea salt Freshly ground black pepper Black Cherry-Pepper Sauce: 1 cup sugar 1 pound fresh pitted cherries or 1/2 pound canned, pitted cherries in juice, divided 1 tablespoon Asbach Uralt 1 teaspoon glace de viande Sea salt 1 tablespoon freshly ground black pepper Braised Fennel: 2 fennel bulbs with greens 1 tablespoon unsalted butter 2 shallots, diced 1/2 cup heavy cream Sea salt Freshly ground white pepper 1 teaspoon Absinthus or other German absinthe Dish: One 500-gram package Bechtle Bavarian Style Spätzle Preparation:Pork Medallions: Cut the tenderloins into pieces about 1 inch thick. Season with the salt and pepper. Heat a grill or grill pan over high heat. Grill the tenderloins until golden brown, about 2 minutes each side. Black Cherry-Pepper Sauce: Place sugar and 2 tablespoons of water in a medium-sized stockpot and caramelize the sugar over low heat. Add two-thirds of the cherries, 3 cups water, Asbach Uralt, and glace de viande. Cook until the cherries are soft, and then remove from heat. Place the cherry mixture in a food processor or blender and process until smooth. Pass through a fine-mesh sieve into a saucepan. Reduce over medium-low heat until it becomes syrupy, about 2 minutes. Add salt to taste and the black pepper. Braised Fennel: Remove the greens from the fennel bulbs and reserve. Cut the bulbs into quarters. Remove the root, as it is bitter. Using a mandoline, cut the fennel into fine strips. If you do not own a mandoline, cut the fennel into juliennes. In a sauté pan, melt the butter. Add the shallots and cook until glossy, about 1 minute. Add the fennel and cook until tender. Add the cream and reduce until it has a coating consistency. Season with the salt and pepper. Add the Absinthus. Chop and add the reserved fennel greens. Dish: Prepare the spätzle according to the package instructions. You may wish to sauté the spätzle in butter before serving. Presentation:Place the spätzle on the center of each serving plate. Place the pork medallions around the spätzle and drizzle with the Black Cherry-Pepper Sauce. Using two tablespoons, shape the Braised Fennel into quenelles and place them between the pork medallions. Slice the remaining 1/3 cup cherries in half and use as garnish.Wine Pairings:Urziger Würzgarten Riesling Kabinett by Alfred Merkelbach GermanySelbach-Oster Bernkasteler Badstube Riesling Spätlese Mosel, Germany |
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