Tuesday, December 09, 2008

Grapely Piggy

I love autumn in Germany. During my first visit, my German husband introduced me to all the wonderful mouthwatering local dishes composed with ingredients from the harvest and hunting trophies. Wild boar is one of my favorites. Since wild boar is not easily accessible for the most of us, it is substituted here with farmed pig.

This dish takes about 20 minutes to prepare.

2 to 3 Small carrots, coarsely chopped.
I love different colored heirloom carrots from the local farmer’s market. They are fun to cook and have incredible flavors.

Green Onion, 1 stalk, coarsely chopped.
1 bay leaf
2 or 3 springs of thyme

1 cup chicken stock

Pork loin chop
Trim the excess fat off as shown above. Pound the filet to tenderize the meat.

1. Heat iron pan with high heat. When the pan is hot, add olive oil, once the oil is hot, put the pork filet in the pan.
2. Season Salt and pepper on both sides of pork filet. Cook until brown.
3. Remove pork filets from pan and keep them warm in the oven.
4. Put the trimmed pieces in the pan, add vegetable, bay leaf and thyme until the sauce reduce to almost dry.

5. Add chicken stock and bring to boil. Remove the trimmed fat pieces from pan.
6. Add crème fraiche and mixed in well.

7. Bring to boil once again and add grapes. Cook until the sauce is reduced and become thick.
8. Remove pork filet from oven to a clean plate, pour sauce over it and serve.

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