BONELESS PORK LOIN MEDALLIONS ON BRAISED RED CABBAGE WITH ROASTED GARLIC AND CHILI-GARLIC CRISPIE

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Requires 6+ hours to marinate.

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  • 4

Ingredients

  • RED CABBAGE:
  • Pork Marinade
  • 1 T. whole grain mustard
  • 2 T. soy sauce
  • 1 T. red wine vinegar
  • 2 T. garlic, minced
  • 1 tsp. rosemary, chopped
  • 2 tsp. olive oil
  • 16 - 2 oz. pork medallions, trimmed of fat and silver skin
  • 1 T. olive oil
  • 4 slices bacon, thick cut
  • and smoked, cut into 1" pieces
  • 1 small yellow onion
  • 1 T. garlic, minced
  • 4 C. red cabbage, shredded sliced thin
  • 1 C. chicken stock
  • 1/2 C. champagne vinegar
  • 1/2 C. white wine
  • 1 tsp. caraway seeds, toasted
  • 12 cloves roasted garlic, roasted 2752 in oven until soft & light brown
  • Salt & pepper to taste
  • GARLIC CHILI CRISPIES:
  • 12 cloves garlic with skin still on
  • 2 Habanero peppers or jalapenos

Preparation

Step 1

1. Whisk or puree marinade in blender until thoroughly combined. Toss with pork medallion and marinate for 6 hours or overnight.

2. Season pork medallions with salt and pepper and saute on medium-high heat, in olive oil, for 2 1/2, minutes on each side for medium doneness.

RED CABBAGE:
3. Cook bacon, in olive oil, in large saute pan until lightly crispy. Add onions and garlic. Cook until onions are soft. Add cabbage and cook for 5 minutes stirring to prevent burning. Add chicken stock, vinegar, white wine, caraway seed and roasted garlic. Cover and simmer for 10 minutes. Season with salt and pepper. Hold warm.

GARLIC-CHILI CRISPIES
3. Chop roughly and deep fry in oil at 375° until lightly brown and crispy. Drain on paper towel and soak up excess oil. Hold warm.

Plating - place equal amounts of cabbage in center of plate. Each portion gets 3 roasted garlic cloves. Place four pork medallions around cabbage. Sprinkle pork medallions with garlic-chili crispies.

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