Balsamic and Wine Pork is half barbecued and half pan-fried to get the very special sauce required to enhance this dish.
Considering that my barbecues often have three or four different dishes doing one in the fry-pan is only half cheating. I don’t know about you but I always get a feeling of satisfaction when I do something in the fry-pan and my guests are convinced that it is barbecued.
2 pounds Granny Smith apples (or similar)
6 ounces water
1 Tbsp sugar
1 tsp cinnamon
2 pounds pork loin, cut into 12 medallions (pork fillet)
4 ounces flour
4 ounces oil
1 cup white wine
3 ounces balsamic vinegar
Salt and pepper
Preheat barbecue to medium. To prepare the crunchy apple, wash and peel 1/2 of the apples, and cut them into slices. Place them on an aluminum foil sheet, and bake them for 4 hours in a low to medium barbecue until they crispy like potato chips.
Peel the other 1/2 of the apples, and place them in a saucepan with the water.
Add the sugar and cinnamon, and cook them slowly on low heat until they are soft, approximately 20 minutes.
Once apples are cooked, place them in a blender, and blend until you have a puree. Set aside and keep warm.
To prepare the pork medallions, dredge each piece lightly in the flour.
Heat a shallow pan with the oil, and sear each medallion for 2 to 3 minutes on each side.
Once seared on both sides, add the white wine, and cook for 2 minutes to evaporate the alcohol.
Add the vinegar to create a sauce.
To serve, place two medallions per person on each plate.
Add the apple puree, and fan out the crunchy apple chips.