Monday, 28 June 2010

Pork medallions with Commandaria

Meat and red wine usually have a happy marriage in a pan, especially when the red wine is commandaria, a wonderfully sweet dessert wine made in the Commandaria region of Cyprus. Commandaria can be substituted with port or red wine in this recipe but if you can get your hands on a bottle of this gem and bare to "waste" it in cooking, then I strongly recommend this combination (the fact that I'm a Cypriot adds no bias whatsoever to this suggestion).

Heat up some olive oil in the pressure cooker and cook the pork medallions over a high heat for 5' minutes on each side or until browned and tender. It's best to turn the medallions only once (if possible) to ensure maximum flavor. Place one bay leave on top of each medallion, top with the chopped carrots and mushrooms and and poor over the commandaria. Finally season with the spices and add enough water to just cover the meat. Cook on high heat for 5' and medium on 5'.

Serves 2 hungry people.

Ingredients:

● 4 pork medallions
● 5-6 medium brown mushrooms
● 5 medium carrots
● 4-5 tbsp Commandaria
● 4 bay leaves
● salt, pepper, cinnamon
● olive oil

2 comments:

  1. This sounds delicious. I love cooking with commandaria but as it's quite expensive I don't use it that often.

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  2. Thanks Ivy, same for me, I usually use red wine for recipes with meat in the pressure cooker and save the commandaria for the special occasions :)

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