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Grenadian Pork with Nutmeg Rum Sauce
Succulent pork tenderloin medallions served with a rich and creamy sauce featuring the distinct flavors of Grenadian nutmeg and a splash of rum. A sophisticated yet comforting dish.
๐ง ์ฌ๋ฃ
- 500 g Pork loin fillet(trimmed and cut into 2cm thick slices)
- 1 medium Egg white
- 2 tbsp Cornflour
- 1 tsp Freshly grated nutmeg
- 1/4 tsp Salt
- 4 tbsp Vegetable oil
- 1 large glass Dark rum(approx. 150ml)
- 3 medium Shallots(finely chopped)
- 300 ml Water
- 1 cube Chicken stock cube(or 300ml strong chicken stock)
- 350 ml Double cream
- 1/2 tsp Freshly grated nutmeg(for the sauce)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a bowl, whisk together the egg white, cornflour, 1 tsp nutmeg, and salt. Add the pork slices and toss to coat. Let it sit for about 10 minutes.
- 2
Heat 2 tbsp of vegetable oil in a wok or large non-stick frying pan over medium-high heat. Add half the pork and fry until nicely colored. Remove pork and set aside. Repeat with remaining pork and oil.
- 3
Add the chopped shallots to the same pan and cook for a few minutes until softened and lightly colored.
- 4
Pour in the dark rum. Bring to a boil and let it reduce by two-thirds, carefully flambรฉing if desired to burn off the alcohol.
- 5
Add the water and chicken stock cube (or stock). Bring to a boil and cook until reduced by half.
- 6
Stir in the double cream and bring just to a boil to create a sauce. Add the pork back into the pan along with any accumulated juices. Stir in the 1/2 tsp nutmeg for the sauce.
- 7
Simmer gently for 2-3 minutes until the pork is heated through and the sauce has thickened slightly. Season with salt and pepper to taste. Serve immediately.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the pork is cut into even slices for consistent cooking.
- โUse freshly grated nutmeg for the best flavor.
- โServe with mashed sweet potatoes or rice.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a splash of heavy cream to the sauce for extra richness.
- Incorporate finely chopped bell peppers with the shallots for added color and texture.