Brandy Apple Pork1/4 cup brandy1 Granny Smith apple (cored & diced) 1/3 cup firmly packed brown sugar 10 oz boneless pork loin, sliced into medallions 3/4 cup demi-glace (may use brown gravy) 1 tsp fresh tarragon 1 tsp chopped shallots 3/4 cup all purpose flour 2 tbl olive oil In a shallow bowl combine the brandy, apples, tarragon, shallots and brown sugar. Lightly dredge pork in flour. Sear in saute pan with olive oil. Add mixture and reduce by half. Then add demi-glace and reduce by one third. Cream in a dollop of unsweetened butter and serve. Serves 2 |
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This country inn (1859), one of California's oldest continuoulsly operating hotels, is located in the gold country near Yosemite National Park. The nine restored rooms have private baths and inclu...
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