Ingredients
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3 1/2-4 lbs (1.5-1.8kg) Pork LoinOr 4 Pork Chops
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2 Tbsp All-Purpose Flour
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1 tsp Salt
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4 Tbsp, divided Olive Oil
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3 Shallots
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3 Oranges
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3/4 cup Madeira Wine
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1/2 cup Chicken Stock
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1 small bunch (2 Tbsp chopped) Fresh Thyme
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1 Tbsp, cold Butter
Directions
Steps
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1
Done
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Cut the pork loin into thick slices, a good 1 inch thick (2.5 cm). Season with salt, pepper, and flour. Rub all over. |
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2
Done
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Put a pan or cast-iron pan on medium-high heat. Add 2 Tbsp oil, then the pork. Sear about 5 min. on each side. |
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3
Done
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Slice the shallots, chop the thyme, and juice the oranges. |
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4
Done
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Reduce the heat to medium and add the shallots and more oil and stir occassionally, until onions are cooked through. Stop when your thermometer reads 145°F / 62.7C) - you don't want to overcook pork! |
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5
Done
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Remove the pork from the pan, leave the shallots, and add the orange juice, wine and thyme. If desired, zest the orange peel and add a bit as well for more punch. Bring to a boil and cook a good 5 minutes to let the alcohol evaporate and become a thicker sauce. Add the butter and stir. |
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6
Done
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Return the pork medallions to your skillet and turn and coat to glaze with the Madeira sauce. |
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7
Done
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Serving suggestions: serve over a bed of steamed rice. White asperagus or broccoli go well with this Madeira dish as well . |
