Tricia Cohen and Lisa Graves, co-authors of “A Thyme and Place: Medieval Feasts and Recipes for the Modern Table.” joined us in The Rhode Show kitchen to show us how to make their Deconstructed Pork Pies.
Tricia, a gourmet home cook and sous chef, and Lisa, a talented illustrator whose drawings fill their book, reconnected on Facebook and decided to work on the book. It’s been a best-seller since its release.Ingredients:
- 1 sheet of puff pastry, thawed
- 3 tablespoons of butter
- 3 sprigs of fresh thyme
- 1 1/4th teaspoon of salt
- 1 teaspoon of pepper
- 1 1/8th teaspoon of cinnamon
- 1 teaspoon of ground ginger
- 1/2 teaspoon of nutmeg
- 1.5 pounds of pork loin cut, and trimmed into 12 medallions
- 1 small onion
- 1 apple, diced
- 2 teaspoons of finely minced ginger root
- 3/4 cup of chicken stock
- 1 cup of Meade (or sweet white wine)
- Heat the oven to 350 degrees.
- Roll out the puff pastry onto a floured surface until it achieves a 1/2-inch thickness. Using a biscuit cutter, make small rounds in the pastry and place them on a lined cookie sheet.
- Melt one tablespoon of butter and stir in a sprig of thyme. Use a pastry brush to apply the butter onto the top part of the rounds. Place rounds in the oven and bake until golden.
- Meanwhile, in a sallow bowl combine 1 teaspoon each of salt, pepper, cinnamon, ground ginger, and nutmeg. Gently press each side of the pork loin into the mixture and set aside.
- In a sauté pan, melt 1 tablespoon of butter on medium heat. Sauté the onions and apples together until soft. Stir in the gingeroot and cook for a minute. Add the chicken stock, mead, remaining salt and cinnamon. Cook on medium until the sauce has reduced by half.
- While the sauce is reducing, heat the remaining butter in another pan over medium-to-medium high heat. Working in batches, add the pork medallions and cook until medium rare. This only takes a minute or two on each side. The pork will cook quickly, so be careful not to overcook: using your finger, press into the pork as it cooks. If you find the pork firm but not hard, there is a good chance it is done.
- Remove the meat from the pan and add to the reduced sauce until thoroughly coated. Add the remaining thyme to the mixture and gently stir.
- Assemble the mixture on a plate with the pork medallions first, followed by a spoonful of the onion and apple, drizzle on some reduced sauce, and top it off with a puff pastry round. Salt and pepper to taste