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 of Emeril Lagasse, 2003
Recipe courtesy of Robert Irvine