Seared Pork Medallions
Recipe courtesy of Colby Todd, CSC, Sous Chef (Hilton Head Island, S.C.)
Ingredients
- Pork & Marinade
- pork loin - 1 ea., whole, split in 1/2 length-wise
- thyme - 10 sprigs, picked
- rosemary - 5 stems, picked
- garlic - 7 cloves
- Italian parsley - 1 bunch
- Dijon mustard - 2 Tbsp.
- honey - 1 Tbsp.
- canola oil - 2 cups
- salt - to taste
- black pepper - to taste
- Marinated Peaches
- Georgia peaches - 5 ea., quartered
- apple cider vinegar - 1 cup
- allspice - 1 Tbsp.
- star anise - 1 pod
- thyme - 10 sprigs
- basil - 10 leaves
- honey - 1/4 cup
- Wilted Mustard Greens & Chard Cipollinis
- cipollini onions - 4 ea.
- mustard greens - 1 bag/bunch, cleaned and washed
- shallot - 1 ea., brunoise
- garlic - 5 cloves, minced
- peach marinade - 1/2 cup, strained
- whole butter - 1 Tbsp.
- salt - to taste
- pepper - to taste
- Madeira Gastrique
- Madeira wine - 2 cups
- sherry vinegar - 1/4 cup
- apple cider vinegar - 1/4 cup
- thyme - 1 sachet (5 sprigs)
- honey - 1 Tbsp.
- sugar - 1/4 cup
- whole-grain mustard - 1 Tbsp.
- Almond EVOO Powder
- Marcona almonds - 3/4 cup
- extra virgin olive oil - 50 gms.
- tapioca maltodextrin - 75 grams
- salt - to taste
Instructions
Procedure for Pork & Marinade
- Combine all aromatics, mustard, honey and oil into Vitamix and blend thoroughly.
- Lather a generous amount of marinade onto each pork loin. On a piece of plastic wrap, lay one pork loin horizontally and roll the plastic wrap over like you would a sushi roll; pull the loin toward you to tighten it to form a circular medallion.
- Repeat this process to the second side of the loin. (Chef's note: You may have to use multiple pieces of plastic wrap to solidify the shape. I also vacuum-seal the loins in a cryovac bag to prevent water from getting through.)
- Place into a RATIONAL or other combi oven that has been set to steam, and cook at 130° F for 1 hour and 15 minutes. (Chef's note: You can also poach it in a water bath if you do not have access to a combi oven.)
- Once sous vide to temp, let it cool then slice 3.5 oz. to 4 oz. medallions. You can then grill, roast or sear to finish them off. (Chef's note: I prefer to sear them in a hot pan then baste generously with shallot, garlic, thyme and butter.)
Procedure for Marinated Peaches
- Heat the cider, aromatics, honey and spices until fragrant and all flavors have infused.
- Cool the liquid down rapidly in an ice bath.
- Place the peaches into a vacuum-sealed bag, then add the liquid and seal. Let marinate for at least 4-6 hours. Serve warm to room temperature.
Procedure for Wilted Mustard Greens & Chard Cipollinis
- In a sauté pan, caramelize tops and bottoms of the cipollini onions until golden-brown and set aside.
- Next sweat the shallots and garlic until fragrant. Deglaze with peach marinade, add in the mustard greens and sauté until slightly wilted.
- Finish with salt, pepper and butter.
Procedure for Madeira Gastrique
- In a stainless steel sauce pot, incorporate all ingredients and place on medium heat.
- Reduce by half or until you reach a syrup-like consistency.
- Remove sachet and place in ice bath to cool.
Procedure for Almond EVOO Powder
- In robot coupe, add almonds, salt and maltodextrin and pulse thoroughly.
- Slowly stream in olive oil until desired consistency is achieved.
