Does anyone know a really nice recipe for pork/bacon and red wine?!
Any suggestions? Or home made recipes?
Answers: Once I had this lovely meal which was little bits of pork wrapped in a bit of (non-fatty) bacon, in a red wine sauce. I loved it soooo much but could never find a recipe really
Any suggestions? Or home made recipes?
I imagine the little bits of pork were tenderloin. They still these lovely little logs of goodness in the grocery now. For the bacon, I would go with Oscar Meyer center cut. It is really nice traditional bacon with a high proportion of lean. For the sauce, I would just make a wine reduction, 1 bottle of wine with 5 peppercorns, 1 bay leaf, 2 sprigs thyme (or 1 tsp dried), and 2 smashed cloves garlic, simmered until reduced to about a cup and strained.
Then I would cut the tenderloin in 1 1/4 inch medallions, wrap in the bacon, secure it with string or toothpick, and brown in an oven proof skillet - top, sides, and start the bottom before putting in a 375 oven for 10-15 minutes. They need to be medium as its pork. (See below) When they're done remove to a plate to keep warm, pour off excess fat (there won't be much if you used the extra lean), pour in the wine reduction to deglaze the pan, remove from heat and stir 1-2 TBSP of cold butter. Be vigorous you are trying to emulsify the butter with the wine.
Plate the sauce, place the medallions on the sauce, accompany with a cispy potato side and some steamed green beans or asparagus for color.
I want some now!
To test for medium: If you hold your palm face up, and press at the fleshy pad at the base of you thumb, you will find that pressing a piece of raw meat feels very much the same. If you touch your thumb to your index finger, and feel the same place, it feels like rare meat. Touching your thumb to your middle finger feels like medium rare. Touching your thumb to your ring finger feels like medium. And touching your thumb to your little finger feels like (over) done.