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Pork Medallions With Butter Nut Chips

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As part the Philadelphia Magazine Guide to Holiday Entertaining, Executive Chef Jason Ziglar of the Whip Tavern in Coatesville, Pennsylvania makes Black Velvet Pork Medallions with Butternut Chips. This is part of a series of episodes recorded on location at the Miele showroom in Princeton, New Jersey.
Ingredients
  Pork tenderloin 4 Pound, fat trimmed and silver skin removed
  Oatmeal stout/Other dark beer 32 Ounce (4 Cups)
  Olive oil 1 Pint
  Sweet potatoes 2 Large, peeled and cut lengthwise into 1/8 inch-thick sticks
  Herb rub 1 Tablespoon (For Coating, 18Th Century Brand)
  Unsalted butter 4 Tablespoon
  Chopped garlic 2 Tablespoon
  Shallots 6 Medium, finely chopped
  Broccoli raab 1 1⁄2 Pound, rinsed and cut into 2” pieces (2 Bunches)
  Demi-glace 3 Cup (48 tbs)
  Fresh thyme sprigs 1
  Salt 1 Teaspoon
  Freshly ground black pepper 1 Teaspoon
Directions

Slice the completely cleaned pork into 1/4-inch-thick medallions (about 2-3 ounces each).
Place the pork in a large shallow dish. Add 3 cups of the oatmeal stout, or other dark beer, cover with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
Prepare the potatoes: Pour the oil into a deep-fat fryer or a heavy medium saucepan. Heat the oil over medium heat to 350degreesF. Carefully add the potatoes, several sticks at a time into the heated oil and cook for 4 minutes, until crispy. Using a slotted spoon or a French fry skimmer. Remove the potatoes from the oil and place on paper towels to absorb any excess oil. Shake 18th Century Herb Rub over potatoes to coat. Reserve and keep warm in a 300 degrees F oven.
Remove the pork from the marinade; discard the marinade. Pat the pork dry with paper towels and coat both sides of each medallion generously with the 18th Century Herb Rub.
In a large skillet, cook the pork in the butter over high heat for 2 minutes on each side, until brown. Remove the pork from the skillet and reserve.
Make sure the pan is still hot and add the garlic and shallots, cooking over high heat until golden. Add the broccoli raab and sauté for 2 minutes over high heat, until wilted.
Add the remaining 1 cup oatmeal stout to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Stir in the demi-glace, then the 18th Century Herb Sauce and pork medallions, and cook over high heat about 5 minutes, until the liquid is reduced by about 80%.
To serve, arrange a bed of the broccoli raab in the center of each plate. Top with the pork medallions and drizzle with the sauce that remains in the pan. Pile the fried sweet potato sticks on top of the medallions in the center. Make four piles at regular intervals around the plate of the Chive & Red Pepper Spätzle and garnish each pile with chive blossoms.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Fried
Ingredient: 
Pork
Restriction: 
High Fiber, High Protein
Servings: 
8
Would you like to impress your family with a great meal these holidays. Take a look at this incredible video that shares an excellent and delicious recipe for pork medallions with butter nut chips. The chef here shares great slicing skills and wonderful tips too. Check it out....

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