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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


1. Place the pork slices in a flat dish. Sprinkle with the salt, pepper, cumin and paprika.

2. Heat the oil in a nonstick skillet large enough to hold the slices in one layer. When the oil is very hot, add the meat and rosemary and cook over medium-high heat about 5 minutes or until brown.

3. Turn the slices and cook for about 5 minutes. Reduce the heat and continue cooking about 2 minutes longer, turning occasionally.

4. Transfer the meat to a warm serving dish.

5. Pour off most of the fat from the skillet. Add the onion and garlic and cook, stirring, until the onion is wilted and lightly browned. Add the port, vinegar, and water. Stir to dissolve the brown particles that cling to the bottom of the pan. Cook until reduced to about ½ cup. Add the butter and blend well.

6. Spoon the sauce over the pork and sprinkle with the cilantro. Serve immediately.


4 servings