BONELESS PORK LOIN MEDALLIONS WITH PORK SAUSAGE, NEW POTATOES, WILD CHARD AND RED WINE SAUCE

By akselden

Perugine sausage, made of pork seasoned with garlic, bay leaves and rosemary, is popular in the region of Nice. Good quality fresh pork sausage without fennel may be substituted.

Ingredients

• Salt
• 16 pearl onions
• 8 small new potatoes, halved
• 1/2 lb. wild Swiss chard, trimmed, or small tender cultivated chard, stalks discarded.
• 5 T. butter
• 6 T. extra-virgin olive oil
• Freshly ground white muntok and black sarawak pepper
• 10 oz. fresh mild pork sausages (without fennel)
• 1 1/2 lb. boneless pork tenderloin, trimmed and sliced into 12 medallions
• 1/2 C. burgundy or pinot noir
• 1/2 C. demi-glace
• 4 fresh bay leaves

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 200°F.

2. Bring a medium pot of salted water to a boil over high heat. Blanch onions, transfer with a slotted spoon to a bowl, allow to cool, then peel. Meanwhile, boil potatoes in same pot until just tender, 5-10 minutes. Transfer with spoon to another bowl; set aside. Blanch chard in same pot, drain, then plunge into bowl of ice water to let cool. Drain, pat dry, and set aside.

3. Melt 2 T. of the butter with 2 T. of the oil in a large skillet over medium heat. Add onions and cook until deep golden, about 20 minutes. Add potatoes and cook until lightly browned, 6-8 minutes. Transfer vegetables to a heatproof bowl, season with salt and pepper, and keep warm in oven.

4. Clean skillet and return to medium heat. Melt 1 T. of the butter with 1 T. of the oil, add chard, season with salt and pepper, and cook until soft, 2-4 minutes. Transfer chard to another heatproof bowl and keep warm in oven.

5. Heat a large nonstick skillet over medium heat and add 1 T. of the oil. Fry sausages until lightly browned, 6-8 minutes. Transfer to a cutting board and cut into 1" pieces. Return sausages to skillet and fry over medium-high heat until well browned, 3-4 minutes. Transfer to another heat proof bowl and keep warm in oven.

6. Melt 1 T. of the butter with 1 T. of the oil in same skillet over medium-high heat. Working in 2 batches, saute pork, turning once, until lightly browned and just cooked through, 1-1/2 to 2 minutes per side, adding 1 T. each of the butter and oil to skillet between batches. Transfer pork to a large plate and generously season with salt and pepper. Pour off fat and wipe out any black bits from skillet.

7. Return skillet to high heat, add wine, and boil until reduced by three-quarters, about 2 minutes. Add demi-glace and cook until sauce is thick and syrupy, 2 to 2-1/2 minutes.

8. To serve, divide chard between 4 warm plates. Arrange 3 pork medallions and several pieces of sausage on each plate and scatter onions and potatoes around pork. Drizzle pork and sausages with sauce and garnish each plate with bay leaves.