1 bulb of garlic, minced into a paste
2 slices of bacon
1 tbsp olive oil
2 tbso butter
flour, salt, pepper
2 shallots, diced very finely
1/2 cup white wine
1 cup chicken stock
1 tbsp of demi glace (I'm sure you have this lying around)
Butterfly the pork roast (you could also use two pork tenderloins and sandwich them) and spread the entire inside with the garlic paste, then lay the strips of bacon inside also, lengthwise. Tie up the roast with string, spacing your string for future individual servings. Dust the outside of the roast with the mixture of flour, salt, pepper. Preheat your oven to 400 F.
Heat a oven-friendly frying pan (no plastic or wooden handles) and add the olive oil first, then butter (the oil raises the smoking temperature of the butter). Sear and brown the roast on all sides. Thow the pan in the oven for 20 minutes or so, don't worry about when it's "done" as this is just to make the outside nice and crusty for flavor.
Remove from the oven, and set aside the roast under foil to rest for a while. Discard any extra fat from the pan you roasted in, and add 1 tbsp of butter, and the shallots. Cook over heat for a couple minutes until softened. Deglaze with the wine + stock and scrape up all the yummy bits with a wisk. Add another tbsp of butter. Add the demi glace if you have it. Add the drippings from the plate you're resting your roast on. Reduce until it coats the back of a spoon. Keep warm.
Put a cast iron pan on, get it hot. Really hot. Carve the roast into the medallions, and sear both sides until browned a bit, this will finish the cooking process for the inside of the roast (so not too thick, eh?). Serve with mashed potatoes, veg of choice, and spoon the warm sauce over.
Recipe is blatently stolen from Anthony Bourdain's Les Halles cookbook, and altered just a touch. :)
No comments:
Post a Comment