Kurobuta Pork Medallions

recipe courtesy of Chef Richard S. Zinser, Executive Chef at Di Valletta Restaurant, Greensboro, North Carolina 

Serves  4

Step 1

  • 1 Kurobuta pork rack, Frenched 
  • 1 cup brown sugar 
  • 1 cup dried ancho chile, chopped 
  • 5 cloves garlic, minced
  • 2 Tbsp fresh thyme, coarsely chopped (save stems)

Step 2

  • 1 cup basmati rice 
  • 1⁄2 cup sautéed shiitake mushrooms 
  • 1 1⁄2 cups veal stock
  • pinch of salt and pepper 
  • 2 bay leaves

Step 3

  • 3 cups spinach 
  • pinch of salt and pepper
  • 1 Tbsp butter

Step 4

  • 3 cups J. Lohr Estates Seven Oaks Cabernet 
  • 2 medium shallots, finely minced 
  • 4 stems thyme (use the stems from thyme above) 
  • 2 cups veal stock
  • 1 bay leaf 
  • 3 Tbsp butter, softened 
  • salt and pepper to taste
Combine all ingredients in step one and coat pork thoroughly. Wrap tightly with plastic wrap and refrigerate for two days. When done, remove plastic and de-bone pork rack. Cut into two-inch thick medallions. Grill pork to liking (medium to medium-well preferred).
In a saucepan, combine all ingredients in step two, and bring to boil. Cover and reduce heat, then cook until rice is fork-tender.
Using ingredients in step three, melt butter in sauté pan, then add spinach along with salt and pepper. Sauté until spinach is wilted.
Reduce wine in step four by half and set aside. Sauté shallots in butter, add thyme stems, bay leaf and veal stock. Bring to a boil, add the wine reduction and reduce by one third. Strain, then season to taste. Slowly whisk in butter.
Place packed cup of rice on plate, top with pork medallion. Drizzle small amount of sauce over medallion. Then place wilted spinach on top of pork. Ladle J. Lohr Estates Cabernet sauce around the rice. Garnish with fresh thyme sprigs on the side. Serve with J. Lohr Estates Seven Oaks Cabernet and enjoy!
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