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Sounds delicious. Wish I could help.
I hadn't done this one in a long time and now I can't find it---it's for pork medallions on sauteed spinach. I've searched my books and googled, but nothing. I'm gonna wing it but I'd love it if anyone has suggestions. I know the last step is to drizzle it all with balsamic vinegar
Sounds delicious. Wish I could help.
1. Sautee Spinach.
2. Cook Pork Medallions.
3. Place Pork on Spinach.
4. Serve warm.
But what about the balsamic vinegar????
I'm not too keen on just dumping balsamic vinegar on at the last minute.
I would use a cast iron skillet for the pork tenderloin (whole, or cut in two pieces to fit the skillet) and then sear it on all sides while preheating oven to 375. Remove the tenderloin after searing. reduce heat to medium.
I would add 4 parts balsamic vinegar and 1 part brown sugar and mix with the leftover olive oil and crumbles from searing the tenderloin plus salt/pepper to taste and reduce. I would glaze the tenderloin with this sauce and cook in the oven (baking pan and rack) for 20 minutes or until internal temp of 145.
Meanwhile sautee the spinach with bacon, diced onion and garlic.
Let the tenderloins rest for 5 minutes and then slice into medallions and serve over the spinach. Drizzle the remaining glaze from the skillet/baking pan over the medallions for extra flavor.
Last edited by CosmicCowboy; 07-09-2009 at 05:29 PM.
Okay CC I'm gonna use some of your guidelines. Minus the bacon cuz it makes veggies too rich for me. Question: you cook balsamic vinegar? I was taught that it wasn't to heated. If you've done it and it tastes fine, I'll try it
Yeah, you can reduce balsamic vinegar in sauces no problem.
shoot for about 1/3 reduction. You just need to stir and watch it closely. The balsamic vinegar/sugar sauce is a knockout but it's kind of like caramelizing sugar..your timing has to be good to get the right syrupy consistency and yet not burn it.
Last edited by CosmicCowboy; 07-09-2009 at 05:54 PM.
Depends what you want to do. A balsamic vinegar reduction is a very good sauce for certain type of meat. CC's suggestion is OK.
It's similar to olive oil. You can cook with it, just be more careful about the temperature, than with other oils.
This conversation is making me hungry.
Oh yeah. Keep the exhaust fan on high and don't sniff the steam.
once you get the basic balsamic reduction down you can really play with it...use different juices, ginger, add hot sauce to the sugar/balsamic, etc.
Make sure you use the skillet and not a sauce pan...it like lots of surface area. when it sticks to the back of the spoon it's done.
Wow guys thanks for the tips. This is turning out pretty darn close to what I was looking for. And the man I cook for (my 15 yr old son) just poked his head out of the inner sanctum and hollered, "Hey mom what smells so good?"
I'm suprised he could smell dinner with all the weed he was smokingWow guys thanks for the tips. This is turning out pretty darn close to what I was looking for. And the man I cook for (my 15 yr old son) just poked his head out of the inner sanctum and hollered, "Hey mom what smells so good?"
Ha!! No way
These pretzels are making me thirsty.
write a song about it
Glad I could help.Wow guys thanks for the tips. This is turning out pretty darn close to what I was looking for. And the man I cook for (my 15 yr old son) just poked his head out of the inner sanctum and hollered, "Hey mom what smells so good?"
CrazyGlad I could help.
Just don't be a wuss on the reduction or it will take too long. Heat is your friend. At LEAST medium and maybe more depending on your cook top. Simmer is for weenie poser cooks.
Wooden spoon and keep raking the fond off.
BTW Bacon and Spinach are MADE for each other.
Dang! That sounds good.
Slomo, you really lost me on this one...olive oil had a higher smoke point than almost any of the normal kitchen oils (410F)
I use it all the time when sauteing with butter to mix 1//2 and 1/2 and extend the flash point where I don't have to watch it QUITE so closely and can speed up the process.
Hey! You know i ain't no wuss
Well I love a spinach salad w/bacon dressing, I just can't take the richness in cooked veggies.
I think a little bacon fat tones down the bitter taste of fresh spinach, but I usually don't have it handy. I sautee spinach in usually just butter, salt, and pepper.
I once accidentally fed the vegetarian kid I was babysitting a can of lima beans with bits of slab bacon in it. Truly, I felt guilty for doing it, but holy crap, that kid ate those beans like they were ice cream.
Darlin you aren't COOKING the spinach. You start the bacon, add the onions, wait a little bit and add the garlic. When the onions are clear and the garlic starting to brown you add the spinach and toss/flip/stir till it's good and wilted and then pull it off. The spinach is wilted al dente.
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