Anticiplate

Last night we had a dinner party for our good friends Patricia and Michael. I got inspired to cook a dish for them that I had read from a cookbook I purchased at Williams- Sonoma called “Dinner Parties”.  The book is wonderful because it not only gives you a game plan and a menu, but it gives you wine selections and decoration ideas for each dinner.  The pictures are beautiful, and the meals have a simple elegance.  I was very happy with the recipes from the menu we tried last night. Of course, I have a few changes as usual. One major  suggestion is not to overcook the pork. Pork can have a little pink in the center now a days. This keeps the meat tender, and not chewy. 

 

Serves 4

Marinating: 4 hours

Prep time: 1 hour

Cook time: 25 minutes

Menu:

Pork Medallions with Mustard and Sage Sauce

Crushed Red Potatoes

Spinach Salad with Pecorino, Roasted Red Onions and Pine Nuts

 

Game Plan:

1-4 hours in advance, marinate pork and roast red onions

1 hour in advance, make sage and mustard sauce

Before Dinner, assemble spinach salad, prepare potatoes, finish pork medallions

 

For the pork:

2 pork tenderloins (1.5 lbs)

2 tsp. salt

1 tsp. freshly ground black pepper

1 1/2 tsp. poultry seasoning

1 cup heavy cream

1 1/2 tbsp. dijon mustard

1 tbsp. extra virgin olive oil

10 sage leaves

1/4 c. chicken stock or broth

 

For the potatoes:

2 lbs. red-skinned potatoes

2 tsp. salt

1 tbsp. extra virgin olive oil

2 tbsp. unsalted butter

1 tsp. freshly ground pepper

3 tbsp. flat leaf parsley, chopped

1 tbsp. thyme leaves, chopped (sage or rosemary could also work here)

Fresh chives, cut into small pieces with kitchen scissors

 

For Salad:

1 red onion, sliced

3 tbsp. pine nuts, toasted until golden brown

3 tbsp. extra virgin olive oil

2 tbsp. balsamic vinegar

1 tsp. red wine vinegar

1/2 tsp. each salt and freshly ground black pepper

4-5 oz. bag spinach 

2 oz. pecorino romano cheese 

 

Cut the pork tenderloins crosswise into slices about 1/2 inch thick.  Place the pieces on a baking sheet in a single layer.  In a small bowl combine the salt, pepper, and poultry seasoning.  Sprinkle the mixture evenly over both sides of the pork.  (I did not use the entire amount of spice rub, but sprinkle generously enough to season well).  Cover, refrigerated for up to 4 hours.  Meanwhile, heat your oven to 350. Drizzle the sliced red onions with olive oil and sprinkle with salt. Bake for 25 minutes, or until golden. Put aside in a tupperware container until ready to serve the salad. 

 

One hour before you are planning to serve dinner, combine cream, mustard and remaining 1/2 tsp. poultry seasoning in a saucepan. Place over medium-high heat and bring to a boil.  Stir the mixture continuously until the cream is reduced to by half, about 4 minutes.  Set aside.  

 

Combine olive oil, vinegars, salt and pepper for salad dressing and set aside.  

 

25 minutes before you are ready to serve dinner, put the red potatoes in a large pot and cover them with water by 2 inches. Salt the water and bring potatoes to a boil over high heat. Once the water is boiling, reduce heat to medium and cook potatoes for about 20 minutes, or until fork tender.  

 

Heat 1 tbsp. olive oil in a heavy skillet over medium-high heat.  Put the 10 sage leaves in the oil and fry until crispy, 1-2 minutes. Remove with a slotted spoon and set aside. Working in batches, add the pork slices and cook until browned on both sides (about two minute each side).  DO NOT overcook the pork.  Once brown on both sides, set aside on a plate and cover with tin foil.  

 

Drain potatoes and put them back in their pot.  

 

In the pork skillet, de-glaze the browned bits with chicken stock, scraping with a wooden spoon.  Reduce heat to medium and add cream mixture you prepared.  Continue to stir until sauce is reduced to 1/3 of a cup about 3 minutes. 

 

While the sauce is reducing, add butter,olive oil, and herbs to potatoes.  Using a potato masher or big fork, crush the potatoes into large chunky pieces.  Season with salt and pepper.  

 

Scoop potatoes and garnish with chives. Place pork medallions on top the potatoes and drizzle sauce over top.  Serve immediately.

 

I usually serve salad after dinner, thanks to Michael and Patricia (my dinner guests for this evening).  Toss spinach with dressing.  Sprinkle pine nuts and roasted red onions on the top.  Take a potato peeler and shave thin ribbons of the pecorino.  Grind fresh pepper over the entire salad.