From what I can remember, this must be the first recipe I cooked in my first year of University. Back then, Internet was not part of my everyday life, so I had to collect ALL the food magazines I could find. The situation started to become unbearable; there was no room for mine and my parents’ books in our shared library, so I decided that I had to select some of the recipes. So, I threw away the magazines and put away the several dozens of books lying on the floor, acting as a coffee or side tables. #bookwarm
And this is what happened. If you have been reading my blog, you might remember the little notebook, where I used to keep all my favorite recipes.
If you’re up for a grape-y one , I bet that you will love this one:
Pork medallions cooked in fresh grape juice!
You will need: (serves 4)
800g pork medallions
600g sultana grapes
300g of chestnut mushrooms
1 tea-spoon white vinegar
1 small cup of olive oil
1/2 wine glass of aromatic wine
1 tea-spoon of dry coriander
Salt & freshly ground pepper
Steps to yumminess:
– Put your fresh grapes into a pasta strainer and place a bowl beneath it. Now, start stomping … with your and collect the delicious juice. It’s very therapeutic!
– Pour some olive oil on a large skillet and add the finely chopped onion and the pork medallions. Make sure that they get a nice browned color from both sides.
– Sprinkle some salt & pepper and the dried coriander. Pour the white wine and vinegar and keep the skillet on moderate fire until all the liquids are absorbed.
– Now on to the best part: Add your fresh grape juice and reduce the fire. Cover the skillet with a lid and let them cook for around 10-15 mins. Your kitchen will start smelling heavenly, yumm!
– For the garnish, you can quickly (I think you’re getting really hungry now!) grill some fresh mushrooms and three table spoons of onion on a really hot stove and maybe boil some rice as I did the last time I played around with this recipe. Use a few fresh rosemary leaves for the decor – I do enjoy a lot the aroma twist that rosemary gives to pork!
Looking for a wine to pair it with?
Let me know if you try this recipe and do leave any recommendations/ adjustments in the comments below. I’d love to read them!
Still hungry? Read the Pappardelle with smoked salmon post
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