A Taste of Pennsylvania Cookbook

PORK DAYSautéed Medallions of Pork,Glazed Fruit with Pumpkin Pastaand Italian Green Beanspresented by Brian D. Peffley CEPC, CCE, AACChef Instructor, The Lebanon County Career &Technology Center Culinary & Pastry Arts ProgramsYields: 5 Servings(1 serving = 3 medallions)PorkCut the pork into medallions, about2 ounces each.Poach the apple and pear in the white wineuntil tender. Let cool in the poaching liquid.Reconstitute the dried fruit in the hotchicken broth. Strain and reserve the stock.At service, sauté seasoned pork in smallamount of fat until browned and almostcooked. Remove and keep the medallionswarm.Deglaze the pan with a small amount ofreserved chicken stock. Add fruits and heatwell. Add demi-glace and brandy and flamethe sauce to burn of some of the alcohol.Return pork to pan to coat with sauce.Serve pork on a bed of pumpkin pasta withgreen beans.Pumpkin PastaSauté the 2 ounces of puréed pumpkinuntil it is reduced to 1 ounce. Cool.Combine puréed pumpkin with allingredients in a large bowl and knead themixture until it is smooth.Cover the dough and allow to rest for onehour before rolling and shaping.PORK:2 lb. pork loin, trimmed2 1 ⁄2 oz. Red Delicious apples,tournéed or large dice2 oz Bartlett pears, tournéedor large dice16 fl. oz. dry white wine1 oz. dried cherries1 oz. dried apricots1⁄2 qt. hot chicken stock1⁄2 qt. demi-glace1 oz. apple-flavored brandyPASTA:2 oz puréed pumpkin1⁄2 lb. bread flour or semolinaflour3 eggsPinch salt2 fl. oz. water as neededcontinued next pageWINE PAIRING Nissley Cabernet Franc37