Icewine Marinated Pork Medallions with Corn-Crusted Onion Rings
- 6 dried red chilies
- 3 tbsps hot water
- 2 garlic cloves, minced
- 1 tsp dried sage
- 4 tbsps Vidal Icewine
- 4 tbsps extra virgin olive oil
- 1 10 oz pork tenderloin
- 1/2 whole milk
- 1 egg, beaten
- 1 onion, sliced into rings
- 1/2 coarse cornmeal
- 1 tsp red chili flakes, dried
- salt and freshly cracked black pepper
- canola oil for deep-frying
Place the chilies in a bowl, cover with hot water, and let soak for 20 to 30 minutes. Reserving the water, drain. Using a food processor, process the chilies into a paste with the garlic, sage, Icewine and oil. Rub the chili paste all over the pork tenderloin (add a little reserved soaking water, if needed) and let marinate overnight*.
Whisk the milk and egg together. Separate the onion into rings and soak in the milk mixture for 30 minutes.
Heat oven to 350°F. Heat a cast-iron grill pan. Season the tenderloin with salt and pepper and sear it on the stove for about 2 minutes on each side. Transfer pan to oven and bake for 20 minutes on medium, adapting time according to how rare or well-done you like your pork. Remove from oven and let stand for 5 minutes.
Meanwhile mix the cornmeal, chili, and parsley together, and season with salt and pepper. Heat the canola oil to 325-350°F.
Remove a few onion rings from the milk mixture and dip each into the cornmeal mixture, coating thoroughly. Fry in batches for 2 to 4 minutes, or until lightly browned and crisp. Do not overcrowd the pan. Remove the onion rings from the pan with slotted spoon and drain on paper towels.
To serve, slice tenderloin on a diagonal, into 12 equal slices. Place 3 on each of 4 individual dinner plates and top with onion rings.
*Please note that the cook time mentioned above does not include the overnight marination of the pork. Please allow approximately 8-10 hours for this step.
