Tuesday, June 18 2013, 10:06 AM MDT
Pork Tournedos with Tomato Gastrique
As Aired On October 17, 2012
Recipe Courtesy Of Brandon Howard, La Caille
3/4 cup red-wine vinegar
6 oz fire roasted canned tomatoes (can use fresh)
1/4 teaspoon salt
6 - 1 1/2-inch-thick center-cut boneless pork loin chops (also called tournedos, about 6 ounces each)
freshly ground black pepper
2 tablespoons unsalted butter
1 tsp fresh chopped rosemary
1.) In a small saucepan simmer vinegar until reduced to about 2 tablespoons, about 3 minutes.
2.) Whisk in canned tomatoes, chopped rosemary, and salt, simmer for 5 min. Puree until smooth, and keep warm, covered.
1.) Season pork with pepper and salt.
2.) In a 12-inch heavy skillet melt butter over moderately high heat until foam subsides and sauté pork until golden, about 3 minutes on each side. Cook pork, covered, over moderate heat until just cooked through, about 5 minutes more.
3.) Divide gastrique among 6 plates and top with pork and salsa.
4.) Serve with Rice Pilaf or Roasted Potatoes and fresh vegetables
(Copyright 2012 Sinclair Broadcasting Group.)