In Italy, New Year’s Eve is called “La Festa di San Silvestro,” or St. Sylvester’s Feast. As the word “feast” implies, the evening meal is the focus of the day – Italians tend to gather with family and friends for dinner and traditional menu items include pork and lentils. The pork symbolizes the richness of life in the coming year, and the lentils symbolize money – think of them as coins – and eating them on New Year’s Eve is supposed to bring prosperity in the year head. In spirit of the New Year and Italian traditions, today we are providing you our Pork Medallions with a Green Peppercorn Sauce recipe.
16 Pork Loin Medallions (4 oz each)
8 oz Flour
8 oz Parmesan, grated or ground
4 Tbsp Olive Oil
8 Tbsp Butter
1 Tbsp Parsley, chopped
Green Peppercorn Sauce:
2 Tbsp Dried Green Peppercorns
1/2 Cup Brandy
1 Cup Streak Jus
3 Cup Marsala Cream, see recipe below
1/4 tsp Kosher Salt
1 Tbsp Soybean Oil
3/4 Cup Mushroom Stems, washed & sliced, chopped 1/2″ pieces
1 tsp Garlic Puree
1/4 Cup White Wine
1/3 Cup Marsala Wine
3/4 Cup Chicken Stock
2 1/2 Cup Heavy Cream
Pinch Salt & Pepper
To Make Marsala Cream Sauce:
1. Heat oil in brazier over high heat; add mushroom stems and sauté for approximately 15 minutes or until deep golden brown.
2. After mushrooms are brown, soft and tender, add garlic puree and sauté for 2 minutes – do not to burn.
3. Add wine and marsala, bring to a boil and reduce by half.
4. Add chicken stock bring to a boil and reduce by half.
5. Add cream and bring to a boil.
6. Reduce to simmer and skim any impurities that rise to top and season with salt & pepper mix.
7. Strain through fine holed china cap into metal container
To Make Green Peppercorn Sauce:
1. Place the Steak Jus, Green Peppercorns, Marsala Cream, Brandy, and Kosher Salt in a food processor or mixer. Blend with for 1 – 2 minutes.
To Make Pork Medallions:
1. Lightly season the Pork Loin Medallion with House Cheese & Seasoned Flour mixture.
2. Ladle the Soybean Oil on a 400° griddle; next, place the Pork Medallions down as closely as possible on the griddle. Cook for 2 – 3 minutes until golden brown and turn over, and cook for approximately 2 to 3 minutes longer or until an internal temperature 155° is achieved.
3. In a sauté pan, heat the Green Peppercorn Sauce, Butter, and bring to a simmer until sauce has a medium to thick viscosity.
4. Garnish with chopped parsley and serve with mashed potatoes or green beans.