Bacquet’s Pork & Prawns (serves 2)
12 oz pork tenderloin medallions, well-trimmed
6 lg prawns (U10-12)
1/3 C diced shallots
½ C diced tomatoes
1 Tbsp minced garlic
1 tsp Herbs de Provence
1 tsp Cajun seasoning
Splash of dry white wine
¾ C veal stock (substitute beef or chicken as available)
1/3 C tomato sauce
1 tsp pesto or minced basil
1 lemon, for garnish
EVOO & butter
2 Tbsp of EVOO and 2 Tbsp butter to skillet and heat to medium-high heat. Add pork medallions and cook for 1-2 minutes (do not cook through yet), move to edge. Add prawns in the center of the skillet and cook approximately 1 minute; flip pork medallions and prawns and cook another 1-2 minutes, until browned. Remove pork and prawns to plate.
To skillet, add tomatoes, garlic, and shallots and sauté for 1-2 minutes. Add a splash (or two) of white wine to deglaze caramelized bits from pan. Add Cajun and herb seasonings, plus stock, and stir. Add tomatoes sauce and pesto. Keeping on medium-high heat, heat sauce to boil and reduce 1 mintute. Add pork and finish cooking until just pink inside. Add prawns and finish cooking to meats are done.
To serve, plate the pork medallions and place a prawn on each. Pour sauce over and garnish with parmesan cheese and lemon slice. Serve with rice or pasta.
Extra sauce may be tossed with pasta for a second meal!
1117 E Winding Creek Dr Ste 150
Eagle, Idaho 83616