Francesca is subletting an absolutely extraordinary townhouse on the UWS all summer (we’re talking multiple stories and – jealous – a private backyard), so last night she invited us over for a little home-cooked meal. It was fantastic, and simple, and – surprise! – I have the recipe for you.
Apologies for the flash photo – the ones I took without the flash came out…dark. Obviously. Sigh.
Anyway!
FRANCESCA’S CRANBERRY-APRICOT PORK (serves 4)
(Click through for recipe.)
What you need:
4 1″-thick pork medallions
1/4 cup dried cranberries
1/2 cup apricot preserves
Olive oil, salt, pepper
What you do:
1. Cut a slit into the side of each pork medallion about 1/2 way in. Rub each medallion generously with olive oil, salt & pepper.
2. In a small bowl, mix together cranberries and apricot preserves.
3. Fill the slit in each medallion with the mixture, like this:
4. Add a little olive oil to a pan and sear each pork medallion on both sides.
5. Place medallions in a large pot or on a baking sheet (they should all be laying flat) with a little olive oil, and another sprinkling of salt and pepper. Bake for about 15 minutes at 400F, or until pork is cooked through.
Francesca served the dish alongside some cucumber salad and roasted carrots and onions. We were afraid the pork would be dry (it wasn’t) because her oven was being a little ornery, so at the last minute I made a simple gravy with pan juices, butter, white wine, and a sprinkling of cinnamon – too delicious.
P.S. I want this kitchen.
