pork loin cutlet with charcutiere sauce
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| charcutiere sauce is a variation of the classic robert sauce with the |
| addition |
| of cornichons, a small tart pickle made from gherkin cucumbers. it is |
| excellent |
| sauce to serve on any pork dishes. |
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| once again you will notice the sauce requires demi-glace as an ingredient. |
| demi-glace is a rich brown sauce that is made from espagnole sauce |
| combined with brown stock that is slowly reduced to a thick glaze. the |
| flavor is intense and used in most high-end restaurants when making |
| sauces. |
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| servings: 4 |
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| 1-3/4 lb. | pork loin |
| | salt and pepper for to season |
| | flour for dredging |
| 1-1/4 oz. | unsalted butter |
| 1 | shallot, minced |
| 2 oz. | white wine |
| 6 oz. | demi-glace* |
| 1 Tbsp | dijon mustard |
| 3 | 4 cornichons, diced |
| 1/2 tsp | fresh lemon juice |
| 3/4 oz. | butter, diced for finishing |
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| cut the pork into individual cutlets about 5 ounces each. season with salt |
| and pepper. dredge in flour and saute in butter until lightly browned and |
| cooked through. remove from pan and keep warm. add shallots to the pan |
| and saute until translucent. deglaze pan with white wine and reduce to |
| essence. add the demi-glace. whisk to combine and reduce to consistency. |
| add mustard, cornichons, and lemon juice. season with salt and pepper to |
| taste. finish with whole butter and serve the cutlet with the sauce. |
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| *to learn how to make demi-glace at home, visit our web site at |
| http://www.gatewaygourmet.com/demi_glace.htm |
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| (ID: 77119) Mirror: rec.food.recipes: Sun, Apr 18, 2004 |