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PORT OF CALL:
COOKING WITH PORT
With a recipe for
Pork
Medallions with Port Sauce and Pecan Brussels Sprouts
The rule
for using any alcoholic beverage in cooking is quite simple: Never
use anything you wouldn’t drink by itself. That leaves out those
dreadful cooking wines sold in supermarkets, which contain salt and
preservatives. However, if you don’t want to open a bottle of white
wine for just a half cup or so, use dry vermouth. Once it is opened,
keep it in the refrigerator. Because vermouth is fortified to a
higher proof than white wine, it lasts much longer, two months or
more vs. two weeks for the wine. Sherry has the same durability and
brandy even more so, and without refrigeration.
In this recipe I use Port, a sweet fortified wine that also keeps
nicely under refrigeration once opened. You don’t need anything
fancy, just a solid, everyday ruby Port, one that has lots of fresh
fruit character. Ruby Port is different from tawny Port, which is
aged longer in wood and has flavors of nuts, toffee, and dried
fruit. Port goes nicely with pork, but it can also be used with
other meats like lamb or venison. Dijon mustard helps to balance the
sweetness somewhat. And by the way, mustard is a very important
pantry item for 15-minute meals too. Use it for dressings and as a
coating for sautéed chicken breasts and roasted salmon fillets.
Pork
Medallions with Port Sauce and Pecan Brussels Sprouts
1 tablespoon
canola or vegetable oil
Two pork tenderloins, 12 ounces each
Salt and freshly ground black pepper
Two 10-ounce containers Brussels sprouts
1/3 cup Port wine
1/3 cup Dijon mustard
1/3 cup fat-free, reduced-sodium chicken stock
1/3 cup pecans
2 tablespoons butter
1)Put the oil
in a large heavy skillet or sauté pan (preferably nonstick) over
medium heat. Beginning at the thick end, cut each of the tenderloins
crosswise into 2-inch wide pieces, except for the last piece on each
tenderloin where it narrows. This piece will be longer and flatter.
Fold this piece in half and secure it with a toothpick so it is
approximately the same thickness as the others. Press the cut side
of the other pieces somewhat flat with the heel of your hand. Season
with salt and pepper. Add all the pork to the skillet. Increase the
heat to medium-high and cook for 4 minutes.
2)Meanwhile,
turn on the hot water tap. Put 2 teaspoons salt and 3 cups hot tap
water in a large saucepan. Cover and put over high heat. Trim the
bottoms of the Brussels sprouts, remove any withered or yellowed
outer leaves, and halve unless small. Put the Brussels sprouts into
the saucepan as soon as the water comes to a boil. Cover and cook
for 7 minutes, or just until the Brussels sprouts are tender enough
to be easily pierced by the tip of a knife.
3)Meanwhile,
turn the pork over, lower the heat to medium and cook for 4 minutes.
The meat should still have a bare hint of pink inside. While the
meat cooks, mix the Port, mustard, and chicken stock in a small
bowl. Coarsely chop the pecans.
4)Add the Port
mixture to the skillet. Cover and bring to a boil over high heat.
Then uncover and remove all the pork to a platter. Stir the sauce to
mix well and let the sauce reduce just until lightly thickened. Then
pour the sauce over the pork
5)While the
sauce thickens, drain the Brussels sprouts in a colander. Put the
butter and pecans in the saucepan and put the pan over medium-high
heat. Add the Brussels sprouts and stir gently for 1 minute. Pour
the Brussels sprouts into a bowl and serve with the pork.
Serves 4
Per serving:
549 calories, 15 grams protein, 83 grams carbohydrate, 19 grams fat,
2.5 grams saturated fat, 0 mg cholesterol, 1229 mg sodium
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