Pork with Riesling and shallots

I’ve cooked a lot of pork in my day, and this might be my all-time favorite creation. This was an ad-libbed meal using what we had sitting around in the freezer and the fridge, and I can’t wait to try the sauce on other proteins (especially chicken). If you’ve ever made Bifteck Bercy (see “Mastering the Art of French Cooking” by Julia Child), you’ll recognize the first shallots and white wine as the start of a fantastic sauce.

What you’ll need to make it for two people:

  • Half a pound of pork tenderloin, sliced into 1/2-inch thick medallions
  • 2 shallots, finely chopped
  • 2 cloves of garlic, finely chopped
  • olive oil
  • 2 teaspoons of soy sauce (check out Tabasco soy sauce – it’s awesome)
  • 1 cup of dry Riesling wine
  • 1 cup of heavy cream
  • 3 Tablespoons of butter
  • salt and pepper
  • Your choice of spicy seasoning (if desired)

What to do:

  • Marinate the pork medallions in 1/2 cup of olive oil, the soy sauce, and 1 Tablespoon of your favorite spicy seasoning (I used Slap Ya Mama cajun seasoning, red pepper flakes would work just as well). The idea at this step is to impart some heat to the pork to complement the Riesling in the sauce.
  • Heat up 1 Tablespoon of olive oil in the bottom of a large saute pan over medium-high heat. Add the pork medallions (but not the marinating liquid) and saute, turning frequently, until cooked through and nicely browned on both sides.
  • Remove the pork and wrap in aluminum foil to rest.
  • Add the shallots and garlic to the hot pan (hopefully with some oil remaining) and cook for a minute.
  • Add in the wine and cream, scraping up the brown bits on the bottom of the pan and turn the heat up.
  • Boil the mixture until it is reduced by half.
  • Remove the sauce from the heat and stir in the butter. This will help finish the sauce and thicken it. My sauce didn’t thicken as much as I’d like — next time I’ll reduce more, and perhaps use less cream (sacrilege!).
  • Plate the pork, drizzling the sauce (and lots of shallots — that’s the best part) over the top.

We ate the pork with a baked potato — the perfect complement, in my opinion.

Related posts:

  1. Lemon-Garlic Chicken
  2. Homemade pizza
  3. Panko-breaded chicken breast with honey-mustard sauce
  4. Quick chicken tacos with salsa verde
  5. Mac ‘n cheese with bacon

About the Author

Owner of a graphic design firm specializing in magazine design and wannabe chef. Former resident of Belgium, the United Kingdom and...North Dakota.