Text 29000, 100 rader
Skriven 2015-07-14 05:16:16 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1541
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Saut+¬ed Pork Tenderloin w/Prunes
 Categories: Pork, Fruits, Dairy, Wine
      Yield: 4 servings

      1 c  Dry or semisweet white wine
    1/2 lb Pitted prunes
      2    Pork tenderloins; 1 lb each
           Salt & pepper
      3 tb Olive oil
      2 tb Meat glaze *
    1/2 c  Heavy cream

  In a small bowl, pour the wine over the prunes and let
  soak for at least 1 hour or up to overnight.

  Trim the silver skin off the tenderloins. Cut the
  tenderloins into rounds about 3/4 inch thick. Season the
  rounds on both sides with salt and pepper.

  In a saut+¬ pan just large enough to hold the rounds, heat
  the olive oil over high heat. When it smokes, add the pork
  rounds and brown, turning once, for about 3 minutes on
  each side, or until they feel firm to the touch. If they
  start to get too brown, turn down the heat. Transfer the
  pork rounds to a warmed platter and set aside in a warm
  spot. Pour the fat out of the pan.

  Drain the prunes, reserving the wine and prunes
  separately. Measure out 1/2 cup of the wine. Return the
  pan to high heat and add the 1/2 cup wine and the prunes.
  Deglaze the pan, scraping up any brown bits on the bottom
  of the pan with a wooden spoon, then stir in the meat
  glaze, if using. Boil until the wine is reduced by about
  half; if you have added the glaze, the sauce will develop
  a lightly syrupy consistency. Add the cream and boil until
  reduced to a light sauce consistency. Season with salt and
  pepper.

  Arrange the pork rounds on warmed plates and spoon the
  sauce and prunes over the top.

  * MEAT GLAZE: Meat glaze is made by simmering down
  (reducing) broth until it has a syrupy consistency. Once
  you have this glaze on hand, you can use it for making
  sauces and giving body and flavor to braises and stews.
  You can reduce meat broth down to about one-fifteenth its
  original volume, or to a demi-glace, or you can reduce it
  again by half (about one-thirtieth its original volume) to
  get glace, or meat glaze. Commercial meat glaze,
  specifically the excellent More-than-Gourmet brand, is the
  equivalent of broth that has been reduced to about
  one-thirtieth of its original volume.

  TO MAKE MEAT GLAZE, put 5 quarts beef broth in a pot on
  the stove top and bring to a gentle simmer. Move the pot
  slightly off center of the burner and adjust the heat so
  the liquid bubbles gently on one side (a bubble rises only
  every second or two). Simmer gently, frequently skimming
  off the fat and froth as they accumulate with a ladle,
  until the broth is reduced by about half. Remove from the
  heat and strain through a fine-mesh strainer into a
  smaller pot. Return the broth to the stove top and
  continue reducing the same way. When it is again reduced
  by half, strain it into a smaller pot and continue
  reducing until you have about 2/3 cup. Transfer to a jar
  or plastic container, let cool, cover, and refrigerate for
  up to 3 months or freeze indefinitely. If you prefer to
  make and use demi-glace, only reduce the broth to 1 1/3
  cups and use twice as much in recipes calling for meat
  glaze.

  Many cookbooks recommend putting broth in ice-cube trays
  and freezing it for quick use in sauces and even soups.
  The problem with this idea is that you need bagfuls of
  cubes to give body to a sauce or to make a soup. Instead,
  follow the directions for making meat glaze, but reduce
  the broth only until it is about one-eighth its original
  volume. (If you start with about 5 quarts, you will have
  about 2 1/2 cups.) Pour the reduced broth into ice-cube
  trays and freeze. One cube is just about perfect for a
  sauce that yields four servings.

  by James Peterson; Meat: A Kitchen Education

  Epicurious | October 2012

  Yield: Makes 4 main-course servings

  MM Format by Dave Drum - 14 October 2012

  Uncle Dirty Dave's Archives

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... "I love you like a fat kid loves cake!" -- Scott Adams

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