Pork scallops in port and currant cream
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Garlic clove(s) coarsely chopped |
| 2 | cups | Parsley, coarsely chopped |
| Grated zest of 3 lemons | ||
| 2 | teaspoons | Lemon juice |
| 2 | tablespoons | Olive oil |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Pepper |
| 2 | Pork tenderloins (3/4 lb ea) | |
| 1½ | cup | Port wine |
| ½ | cup | Balsamic vinegar |
| ½ | cup | Dried currants |
| 1 | cup | Heavy cream |
| 1 | tablespoon | Butter |
| ½ | pounds | Mushroom caps cleaned and stemmed |
Directions
1. In a food processor combine first 7 ingredients. Process for about 30 seconds to make a coarse paste.
2. Rub paste over pork. Place meat in a plastic bag and refrigerate at least 8 hours or overnight.
3. Preheat oven to 375F. Place pork on a rack in a shallow roasting pan. Roast for about 30 minutes or until the thermometer reads 160.
4. Meanwhile, bring the port wine and vinegar to a boil and pour over the currants. Let stand off heat for about 15 minutes to plump up currants.
5. Add heavy cream to the port mixture and cook over medium heat for about 15 minutes until reduced by half.
6. Meanwhile, saut the mushroom caps quickly in the butter over high heat for about 3 minutes.
7. Slice pork into ¾-inch slices and arrange on a heated platter.
Spoon sauce over pork and garnish with the mushroom caps.
Food and Wine July 1995
Submitted By DIANE LAZARUS On 08-18-95