Pork Tournedos with Tomato Gastrique (03.02.12)

Posted at 10:10 AM, Mar 02, 2012
and last updated 2012-03-02 12:10:50-05

by Brandon Howard – La Caille

  • 3/4 cup red-wine vinegar
  • 6 oz fire roasted canned tomatoes (can use fresh)
  • 1/4 teaspoon salt
  • six 1 1/2-inch-thick center-cut boneless pork loin chops (also called tournedos, about 6 ounces each)
  • freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 tsp fresh chopped rosemary


Tomato gastrique:
  In a small saucepan simmer vinegar until reduced to about 2 tablespoons, about 3 minutes.  Whisk in canned tomatoes, chopped rosemary, and salt, simmer for 5 min. Puree until smooth, and keep warm, covered.

Season pork with pepper and salt.
In a 12-inch heavy skillet melt butter over moderately high heat until foam subsides and sauté pork until golden, about 3 minutes on each side. Cook pork, covered, over moderate heat until just cooked through, about 5 minutes more.
Divide gastrique among 6 plates and top with pork and salsa.

Serve with Rice Pilaf or Roasted Potatoes and fresh vegetables