Recipe of the Week


Prep Time:1½ Hours
Yields: 6 Servings

Most often, pork dishes are presented with fruit sauces or glazes. One of the most unique wild fruits found in South Louisiana in the late fall is quince, and when sweetened with sugar and spice, it is the perfect accompaniment for pork and game dishes.

12 (2½-ounce) pork tenderloin medallions
1 cup Quince Preserve (see recipe below)
¾ cup port
¼ cup vegetable oil
2 tbsps butter
¼ cup fresh thyme leaves
¼ cup chopped tarragon
salt and black pepper to taste
granulated garlic to taste
½ cup minced shallots
1½ cups veal demi-glace

Make quince preserve according to recipe and reserve 1 cup. In a 10-inch sauté pan, heat vegetable oil and butter over medium-high heat. Season pork well using thyme, tarragon, salt, pepper and granulated garlic. Add half of the medallions to pan and sauté 2–3 minutes on each side. Remove tenderloins from pan and keep warm. Repeat until all pork is cooked. Into the pan drippings, add shallots and sauté 2–3 minutes. Deglaze pan with port wine and reduce wine to half volume. Add demi glace and quince preserve, blending well into the mixture. Return medallions to the sauce then bring to a low boil. Reduce to simmer and cook until pork reaches desired doneness.

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