YIELD: 10 servings
3 3/4 lbs. boneless pork leg or loin
salt, as needed
pepper, as needed
clarified butter or vegetable oil for sautèing, as needed
10 tsps. shallots
8 fl. oz. red wine
8 fl. oz. Port and white wine
20 fl. oz. brown pork stock or demiglace
5 fl. oz. heavy cream
1/2 oz. Dijon mustard
7 oz. small-diced pineapple
1 oz. green peppercorns
- Trim the pork into noisettes weighing 3 oz. each. When ready to sautè, blot to dry the surface and season with salt and pepper.
- Heat a sautè pan, add the butter or oil, and sautè the pork for 2 to 3 minutes per side (160°F/70°C). Remove the pork from the pan and keep warm while completing the sauce.
- Pour off the excess fat from the pan, add the shallots, and sautè 30 to 40 seconds to release their aroma. Add the port and white wine to deglaze the pan and cook down until nearly dry.
- Add the demiglace, cream, mustard, and any juices released by the pork. Reduce to a good flavor and consistency. Strain into a clean pan and return to a simmer.
- Add the pineapple and green peppercorns and adjust the seasoning with salt and pepper as needed. Return the pork to the sauce to reheat.
- Serve 2 noisettes per portion with the sauce on heated plates.
Recipe from The Culinary Institute of America's The Professional Chef, 7th Edition (John Wiley & Sons, 2002). Photo Ben Fink/The Culinary Institute of America