Baked Oysters with Leeks

Browse Recipes by Category

Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.

Sautéed Medallions of Pork with Port

from Cuisine Rapide , page 202
Recommended Wine: Moroder Aion Conero 2010

When buying pork, be sure that the meat is light-colored, not too red. The whiteness of the meat indicates that it is tender and from a young pig. Be sure to trim the meat of any fat.


8 boneless pork loin slices (about 3 ounces each) trimmed of excess fat
Salt and freshly ground pepper to taste
2 teaspoons of ground cumin
1 teaspoon paprika
2 tablespoons vegetable oil
3 sprigs fresh rosemary or ½ teaspoon dry
½ cup finely chopped onion
1 teaspoon finely chopped garlic
¼ cup port
1 tablespoon red-wine vinegar
¼ cup of water or chicken broth
2 tablespoons butter
2 tablespoons coarsely chopped fresh cilantro