This is another of those, Romantic, back patios, Dutch oven dinners, I call Bistro recipes. A little sexy, and very impressive. A little fussy, but it looks much harder than it is. Have fun with your Dutch oven cooking, at home, in the park, or up at camp. You will be the hit of the evening.
4 oz. pork medallions, *
2 tablespoons all-purpose flour
2 tablespoons butter
4 baby leeks, sliced fine
1 tablespoon mustard seeds, crushed
2-4 tablespoons Calvados **
2/3 cup dry white wine
2 Granny Smith apples,peeled, cored, sliced
2/3 cups heavy cream
2 tablespoons parsley, chopped
black pepper, fresh ground
In a shallow bowl, place flour,salt and pepper, mix well. Tie medallions with butcher string firmly to hold in a round. Turn the medallions in the flour to coat them lightly. Melt the cutter in a 10" or 12" dutch oven over 10 or 12 charcoals. Cook the medallions until golden brown on both sides, set aside. Add the leeks to the oven and cook for 5 minutes. Stir in the mustard seeds. Pour in the Calvados. With a long stick B.B.Q. lighter, carefully ignite it to burn off the alcohol ( flambe). When the flames have burned down, pour in the wine and replace the medallions. Remove 2 or 3 charcoals and cook gently for 8 to 10 minutes, turning the pork frequently. Add the apples and cream and simmer for 5 minutes, or until apples are tender. Taste for seasoning, then stir in the parsley and serve the medallions over the apples. ( be sure to remove the strings) Serve with a braised red cabbage, and cantaloupe wedges.
* Medallions are a cut from the Tender Loin.
** Calvados is an apple brandy.