Pork Medallions with Pears and Spaghetti Squash
- 1 (4 pound) spaghetti squash, halved lengthwise
- 8 tablespoons unsalted butter
- 2 tablespoons plus 1/4 cup minced shallots
- 1/4 teaspoon ground cinnamon
- Pinch freshly grated nutmeg
- 1 cup all-purpose flour
- 1 tablespoon Essence, recipe follows
- 8 (4-ounce) pork medallions
- 2 tablespoons vegetable oil
- 1/4 cup shallots
- 2 cups peeled, cored, and diced, firm-ripe pears
- 1 teaspoon minced fresh gingerroot
- 1 teaspoon finely grated lemon zest
- 2 tablespoons dry white wine
- 2 tablespoons Poire William, eau de vie, or brandy
- 1 cup dark chicken stock
- Chopped fresh parsley, garnish
- 1/4 cup toasted pumpkin seeds, garnish
In a Dutch oven or large pot, place the squash, cut sides down. Add enough water to come 2-inches up the sides of the squash and bring to a boil. Cover and reduce the heat to a simmer. Cook until tender and can easily be pierced with a knife, 25 to 30 minutes. Remove, drain, and let cool.
When cool enough to handle, using a fork, scrape the flesh from the skin, separating into long, spaghetti-like strands. Discard the skins.
In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add 2 tablespoons of the shallots and cook, stirring, for 1 minute. Add the cinnamon and nutmeg, and stir. Add the squash and toss to coat. Cook, stirring, for 1 minute. Remove from the heat and cover to keep warm until ready to serve.
In a shallow dish, season the flour with the Essence. Lightly dust the pork medallions, shaking to remove any excess.
In a clean, large skillet, melt 2 tablespoons of butter and 2 tablespoons of oil over medium-high heat. In batches, add the seasoned medallions and cook until golden on both sides, about 6 minutes. Remove and cover to keep warm.
Add the shallots to the pan and cook, stirring, for 1 minute. Add the pears and cook, stirring until starting to color and soften, about 2 minutes. Add the ginger, zest, wine, and eau de vie and bring to a boil, stirring to deglaze the pan. When the wine is reduced to by half, add the stock and cook until thickened and reduced by half to 2/3. Swirl in the remaining 2 tablespoons of butter and add any accumulated juices from the resting pork. Stir and remove from the heat.Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Recipe courtesy Emeril Lagasse, 2003
Recipe courtesy of Herb Mesa
Recipe courtesy of Robert Irvine