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 Prime
Pork Sirloin
with Sangiovese Wine Sauce
(Serves 4)
From Executive Chef ~ William Fischer,
C.E.C.
Ingredients for Demi-Glace
(for use in Sangiovese Wine Sauce):
5 lbs. veal bones
1 lb. calves feet
2 Tbsp. vegetable oil
3/8 c. tomato paste
1 chopped celery stalk
2 chopped carrots
2 c. chopped onions
1⁄2 clove of garlic (chopped)
3/8 c. burgundy wine
bouquet garni (thyme, bay leaves and peppercorns)
Ingredients for Sangiovese Wine
Sauce
(to top Prime Pork Sirloin):
1 Tbsp. shallots
1⁄2 tsp. black pepper
1 bay leaf
1 sprig of thyme
1⁄2 c. red wine
1⁄4 c. sangiovese wine
1 3⁄4 c. demi-glace
2 Tbsp. butter
Ingredients for Prime Pork Sirloin
:
1.5-2 lbs of Prime Pork Sirloin
2 Tbsp of Gourmet Pepper Blend (black pepper, white
pepper, pink pepper crushed with allspice and herbs)
1 Tbsp of kosher salt
Bouquet garni (thyme, bay leaves and peppercorns)
2 Tbsp canola oil
First Procedure
– Demi-Glace:
Preheat oven to 500 degrees. Toss the
bones and calves feet with the oil, coating them evenly.
In a roasting pan, roast bones until golden brown. Remove
and coat evenly with the tomato paste. Return to oven
and roast again until lightly browned. Add the chopped
vegetables and garlic. Continue roasting until they
are well browned. Place the bones in a large stock pot.
Add cold water, covering the bones with 5 inches of
water. Deglaze the roasting pan with wine and add it
to the stock. Simmer slowly for 48 hours. Add the bouquet
garni, bring to a boil and simmer until reduced by half.
Second Procedure
– Red Wine Sauce:
Combine the shallots, black pepper, bay
leaf, thyme and red wine and reduce until almost gone.
Add the brandy and flambé the alcohol. Add the
demi-glace (from the first procedure) and bring to a
boil. Simmer to desired consistency and add butter.
Strain and keep warm for later use.
Third Procedure
– Prime Pork Sirloin:
Dry and season with aromatic pepper blend
and sear pork in a few tablespoons of canola oil. After
you obtain color, flip over and roast in moderate hot
oven at 375 degrees, until internal temperature reaches
150-155 degrees. Let rest before cutting. Serve with
sangiovese wine sauce.
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