[onlypaid]
by Chef John Guinivere
Summary: Pork loin slices in apricot champagne sauce, served with rice pilaf
Cooking time (duration): 20 minutes
Number of servings (yield): 2
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Ingredients
For sauce:
- 1 cup coarsely chopped dried apricots
- 1 clove garlic, chopped
- 1 cup champagne
- 1 tsp. chicken bouillon powder
- ¼ cup heavy cream
For pilaf:
- 1 Tbsp. olive oil
- 1 medium white onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 cup cooked rice
For meat:
- 1 pound thinly sliced pork loin
- 1 clove garlic, chopped
- Salt and freshly ground black pepper
- Paprika
Instructions
To make sauce:
- In heavy pot over medium heat, simmer together apricots, 1 clove garlic, champagne, and bouillon powder.
- Cook until apricots are soft.
- With hand mixer, partially puree apricots to make sauce smoother.
- Stir in cream; season to taste and let sauce thicken slightly.
To make pilaf:
- In separate heavy cooking pot over medium heat, heat olive oil; sauté onion and pepper until soft.
- Add cooked rice and stir.
- Cook until rice is hot, adding water if needed to keep mixture moist.
- Season pork with salt, pepper, and paprika on both sides.
- In nonstick cooking pan over medium heat, brown pork slices on both sides with chopped garlic.
To serve:
- Place pork slices on plate with mound of rice pilaf.
- Spoon sauce over pork.
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