At Last The Crowning Glory

Here we are, at long last we’re reached the Crowning Glory. One of my very earliest attempts at Gourmet Cooking was a wine reduction sauce. Now it’s something I can do with my eyes closed. Although as accident prone as I am in the kitchen, that’s probably not a good idea.

One of the things I like about pork is that like chicken it lends itself nicely to flavor enhancers such as sauces, especially cream and wine based. There is something about the combination of blackberries and pork that speaks to me.

While it had been my intention to create a whole new “special” supper around Filet Mignon, I really do think this entire meal knocked it out of the park. Everything from the Air-Fryer Herb de Provence Asparagus to the French Onion Mashed Potatoes and these beautiful Pork Medallions in Blackberry Wine Reduction was so delicious. I hope you enjoy the shares. And as always, I’d love to hear your thoughts.

Pork Medallions in Blackberry Wine Reduction
Pork Medallions
2 tablespoons Olive Oil
4 thick Bacon-Wrapped Pork Medallions
Salt to taste
Fresh Black Pepper to taste
1/2 cup Chicken Stock

Heat a heavy-bottom skillet over medium-high heat. Add oil, swirl the pan to coat evenly.

Generously season pork medallions with salt and pepper. Sear pork for about 3 minutes per side for a nice crust. Turn up on their sides to sear the bacon wrapping, rotating as needed for even crispness.

While the skillet is still hot, add chicnekn stock to create a blast of seam. Cover the pan, let medallions steam over medium heat for about 4 minutes. Pull skillet from heat to let the pan cool for a minute or two. Reduce heat to medium low and return skillet to the heat. Cook pork uncovered until done, about 5 or 6 minutes per side.

Remove medallions to a platter, tent and hold in a warm oven. Make the Wine Reduction for serving.

Blackberry Wine Reduction
1 Shallot
1 cup Blackberry Wine
2 tablespoons Blackberry Balsamic Vinegar
4 tablespoons Beef Demi Glaze
1 tablespoon unsalted Butter
Salt to taste
Fresh Black Pepper to taste
Blackberries for garnish

Peel and finely mince shallot. Drizzle a little olive oil in the now empty pan. Sauté shallots over medium heat until tender, incorporating the browned bits left behind by the medallions.

Add the wine and balsamic vinegar to the saucepan. Bring to a simmer; reduce the liquid by half, stirring occasionally. Whisk in the beef glaze. Continue to whisk until blended and silky. Season with salt and pepper to taste.

Finish the wine reduction off-heat by whisking the butter into the sauce to add richness and shine.

If desired, drizzle some of wine reduction on individual plates in a pretty design and set plates aside.

Remove pork medallions from the warm oven. Top each medallion with a swirl of wine reduction sauce. Garnish with fresh blackberries and serve.

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