Pork Oscar Recipes

SARASOTA'S PORK OSCAR

Steps:

• Pork and Marinade -- Mix all the ingredients in a large baggie and add the pork tenderloins. Close the bag and "squish" around to make sure they are well coated. Let them marinade 2-4 hours.
• Saute Pork -- In a large baggie or you can use a pie plate or flat plate, add the flour, salt and pepper and dredge the pork in the flour mixture. Make sure to shake off any extra flour. In a large pan (I prefer a cast iron vs a non stick pan), add the olive oil and bring to medium / medium high heat. Then add the tenderloins and saute on each side until golden brown. They will only take 2-3 minutes per side and don't forget, they will continue to cook once removed. Transfer the medallions to a plate and cover to keep warm. They will need to rest a few minutes before you serve the dish.
• Keep the burner on, just set the pan off to the side.
• Asparagus and Crab -- As the pork is cooking, start your asparagus, it only takes a couple of minutes. I do this easy and make it right in the microwave, but you can steam it anyway you prefer. In a medium bowl, add the asparagus, 1 teaspoon of water and cover with saran wrap. Microwave for 1 minute, uncover, check to see if it is tender. If not, stir and cook for another 15 seconds at a time, until the asparagus is crisp tender. Remove from the microwave and press a piece of saran wrap right on top of the asparagus. Then add the crab right on top of the saran wrap, and then cover the entire bowl. This is an easy way to heat up the crab without cooking it. The heat from the asparagus will warm it up which is all you need.
• Pork Glaze -- Since the pork is resting, return the pan to the burner on medium heat and add in the wine, scraping up all the bits. Then add in the chicken broth and turn to medium low and just let it simmer. It will slightly thicken and reduce. This is not a heavy rich gravy and it is just a light drizzle, so don't expect a lot of the sauce.
• Bernaise -- Very easy. Add the butter to a small glass bowl and melt in the microwave on medium for 20-30 seconds until melted. Add in the eggs, shallot, vinegar, cream, lemon juice, tarragon, mustard, parsley, mustard, salt, pepper and cayenne if you want (optional). Return to the microwave, and cook 20-30 seconds at a time on medium-low stirring each time until thickened and smooth. It will take 3-4 times to get a rich perfect Bernaise. I know it isn't traditional, but sure is easy and works every time. But don't think that a higher temp will work, it will just scramble the eggs. A few times on medium heat is what works best.
• Plating -- On each plate, drizzle a little of the glaze. Then top with a couple of the pork medallions. Top with the asparagus, crab and finish with the bernaise sauce.
• It sounds like a lot, but break each step down. It really isn't hard at all. Serve with some oven roasted fingerling potatoes and a simple salad. Trust me your friends will be totally impressed. ENJOY!

VEAL OSCAR WITH HOLLANDAISE SAUCE

Steps:

• Sprinkle cutlets with lemon juice and pepper on both sides.
• Dust with seasoned flour.
• Heat butter in a large skillet.
• Saute cutlets over moderately high heat for 4 minutes on each side, until lightly browned.
• Remove to a warm platter.
• On each cutlet place 4 spears of asparagus and one crab leg.
• Cover with Hollandaise sauce.
• For the sauce: Combine egg yolks and lemon juice in the top of a double boiler over hot, not boiling water.
• Add butter, 1 piece at a time, stirring constantly until melted.
• Continue stirring until thickened.
• Serve over veal oscar.
• The sauce makes about 3/4 cup.