Wednesday, October 2, 2013

Dutch Oven Pork Loin Medallions

Cooking for Fun!

I've been so busy lately doing signings, appearances, and demos for my books, especially the new one, that I've forgotten how much fun it is to just cook for the family. I'd forgotten how much I enjoy looking forward to trying something new, that I've never done before. It's truly been a long time.

So, this last weekend, I kinda went over board.

My sister-in-law had given us a frozen pork loin, and I'd been going over in my head what I could do with it. I finally came up with this idea, and when we had to cancel on a birthday party because of car troubles, I jumped at the chance.

But, my dear wife asked if I could make some au gratin potatoes. And some dinner rolls. And I thought it would be cool to round out the meal with a dessert, like brownies!

I ended up doing all four dishes in my Dutch ovens. It was kinda hectic, but the results were sure worth it! Yummy to the core! The potatoes and the brownies already have their recipes enshrined here in the musty pages of the Black Pot Blog, but the rolls and the pork loin do not! Here is the latter, first:

Dutch Oven Pork Loin Medallions

1x 12" shallow Dutch oven
20-24 coals underneath

Liberal shakes of:

1 Pork Loin
1 lb Bacon

Juice of 1 lemon
~1/4 cup water
1 heaping Tbsp flour

There really isn't much to this recipe. It's very simple, and the cool thing is that it looks very impressive. Start early in the day by getting the loin thawed under cool water.

I actually made this dish pretty late in the day. I cooked and baked all of the other dishes first, because this one takes the least amount of time and it's the most critical to be served freshest. The first thing to do is to make sure that you have some fresh coals lit.

Then, I mixed up generous amounts of each of the spices. I just kept tasting it with my fingertip until it seemed like the right blend. You can actually use whatever seasonings and herbs you want. This combination turned out really good. I just mixed it in a small bowl.

The loin came out of the package in two halves. I cut each one into quarters, which were about 2-2 1/2 inches long, then butterflied each piece. To butterfly, slice the piece in half, against the grain, but don't cut all the way through. Almost, but not completely. Then, open the slice up like a book and you have a disc of meat. I lightly dredged the top and the bottom in the seasoning mix. Then I took a single strip of bacon and wrapped it around the side, securing it with a couple of toothpicks. I continued until all the meat was butterflied, seasoned, and wrapped. While it was absorbing the seasonings, I got the oven ready.

I spread out some coals and set my 12" oven on them. I sprinkled just a little bit of olive oil in the bottom and let it get all shimmery hot. Then, I gently laid each wrapped medallion on the hot oven bottom. After 5-10 minutes, I turned them over and let them cook/sear on the other side. About this time, I put the lid on, so that the internal heat would also cook the meat through. I'm not sure that I needed to do that, though.

When they were done through, I pulled them off and put them on a plate, tented in aluminum foil. I squeezed the lemon juice into the bottom of the pan, and began scraping loose the fond pieces. There was some liquid from the pork in the bottom as well, so that helped. I added the flour to the water and stirred it thoroughly, and then began adding that into the pot to thicken and smooth the juices into a pan sauce.

In the end, I served the medallions up with the potatoes and the rolls, drizzled with just a little hint of sauce. It was truly elegant and delicious!

No comments:

Post a Comment


Related Posts with Thumbnails