recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
this entrée, balsamic vinegar gives tartness
to a cream sauce that balances nicely with the
pork and figs. Sautéed spinach or chard
would go well with the dish".
1/3-inch-thick slices center-cut pork loin
1 1/2 tablespoons olive oil1 tablespoon butter
1/4 cup minced shallots
3 tablespoons balsamic vinegar
1 cup chicken stock
6 fresh ripe figs, quartered
1/2 cup whipping cream
1 tablespoon minced parsley
pork with salt and pepper.
1 tablespoon oil in heavy large skillet over
medium-high heat. Add 4 pork slices and sauté
until brown, about 2 minutes per side. Transfer
pork to baking sheet. Add
remaining 1/2 tablespoon oil to skillet. Repeat
with remaining 4 pork slices. Transfer pork
to oven to keep warm.
1 tablespoon butter in same skillet over medium-high
heat. Add shallots and sauté until tender, about
2 tablespoons vinegar. Simmer until vinegar
evaporates, scraping up any browned bits on
bottom of skillet, about 1 minute.
chicken broth. Simmer until mixture is reduced
by half, about 4 minutes.
figs and whipping cream. Simmer until sauce
thickens slightly, about 4 minutes.
remaining 1 tablespoon vinegar and any accumulated
juices from pork. Simmer until sauce thickens
enough to coat spoon, about 2 minutes longer.
sauce to taste with salt and pepper.
pork on plates. Spoon sauce over. Sprinkle with
parsley and serve.