Recipes

Pork Medallions with Barley Risotto

Name: Klaus Muller

Title: Retired Dean, Academy of Culinary Arts

Ingredients:

1 ½ lbs. Pork Tenderloin

To Taste Salt, pepper

1 C. Flour

1 Tbsp. Paprika

½ C. Oil

12 oz. Shiitake mushrooms, stems removed

1 ½ C. Brown stock

3 sprigs Thyme

1 ½  C. Cream

4 Tbsp. Chives

Method of Preparation:

  1. Trim pork tenderloin, cut into 1-inch medallions, and pound out slightly.
  2. Season pork with salt and pepper, coat lightly with flour and paprika mixture.
  3. Heat oil quickly. Sauté medallions. Remove medallions from pan and keep warm.
  4. Place mushrooms, cut into strips, and thyme into hot pan, deglaze with brown stock, and reduce by half. Add cream, reduce slightly.
  5. Adjust seasoning, to taste. Add pork medallions and simmer for a minute or so.
  6. Place on platter and sprinkle with chives.

Yield:

6 servings

Barley Risotto

Ingredients:

½ C. Butter

1 C. Barley

½ C. Carrots, small dice

2 ea. Bay leaves

½ C. Root celery, small dice

1 qt. Chicken stock

½ C. Parsnips, small dice

8 oz. Parmesan cheese, shaved

½ C. Celery, small dice

5 leaves Sage

Method of Preparation:

  1. Melt butter in a saucepot and sweat vegetables until tender.
  2. Add barley and bay leaves.
  3. Add stock and sage, cover with a lid, and finish cooking in a moderately hot oven.
  4. Place risotto in a bowl and sprinkle with shaved Parmesan cheese.

Yield:

10 servings