Recipe Cottage


LOCATION: Recipes >> Pork >> Scarfa Pork

Print this Recipe    Scarfa Pork

Scarfa Pork

4 tablespoons unsalted butter
2 sticks cinnamon, smashed
1 1/2 pounds pork tenderloin cut in 1/2-inch medallions
Salt to taste
Freshly ground black pepper to taste
1/2 cup golden raisins
1/2 cup dark raisins
1/4 teaspoon ground cinnamon
1 cup Madeira

Melt the butter over medium heat in a large saute pan. Add the
cinnamon sticks, lower the heat and cook for 5 minutes. Then
increase the heat until the butter is very hot. Add the pork and
season lightly with salt and pepper. Working in batches, if
necessary, brown each piece on both sides, about 3 minutes per
batch. Shake the pan to prevent sticking.

Add the raisins and ground cinnamon and shake the pan to distribute
well. Add the Madeira, bring to a boil and cook for 3 minutes or
until pork is heated through.

Remove pork to a bowl and continue to boil the sauce until the
Madeira is nearly evaporated and you are left with a brown butter,
about 5 minutes. Remove the cinnamon sticks and serve immediately
or at room temperature.

Yield: Six servings (24 medallions).


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.