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Gelderman farms farmer sausage recipe

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Gelderman farms farmer sausage recipe

Thursday, This summer 21st, 2011

Angie from Well Seasoned graciously shared her recipe around which was showcased on Global’s Morning Show This summer 17th using Gelderman Farm’s Pork Tenderloin. Make sure to read this recipe yet others around the Well Seasoned Blog.

Altostratus Fresh Cherry Pork Tenderloin

1 Gelderman Farms Fresh Pork Tenderloin
1 cups all-purpose flour
3 tablespoons essential olive oil
1 shallot minced
Zest from an orange
1 teaspoon honey

cup Black Cloud Altostratus Pinot Noir world wide web.blackcloud.ca
cup fresh BC cherries, pits removed and roughly chopped
1 sprig of fresh thyme
two tablespoons unsalted cold butter reduce small peices
Pepper and salt to taste

Preheat the oven to 200F, and put a stove-safe platter around the middle rack to warm.

Reduce your pork tenderloin into slices aprox. inch.
Spread the flour on an in-depth plate and season it with pepper and salt. Season the pork having a sprinkling of pepper and salt, then dredge it within the flour, trembling off any excess.

Heat the oil within the saut pan over medium-high temperature. Once the oil is hot and shimmering, add some medallions without overcrowding the pan, you may want to do them in batches. When they’re brown around the first side, switch and brown them around the second side. Don’t prepare them more than a few minutes approximately – they prepare rapidly. Remove them and insert them in the oven to relax when you result in the pan sauce.

Together with your pan over medium heat you need to add some shallot, saut until soft – add some Altostratus wine and scrape the crisp caramelized bits remaining towards the bottom from the pan. Permit the wine to lessen by about . Add some cherries thyme and permit the mix to prepare for five minutes. Finally, add some honey, the orange zest the cold butter – whisking well to mix. At this time the sauce ought to be slightly reduced and also the cherries warmed through – the sauce will thicken slightly. Season to taste with pepper and salt. Pour your pan sauce within the pork medallions and serve immediately with all of those other wine bottle. Enjoy.

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