By Chef Pierre Luc, Alma, Colorado
4 medallions of pork
12 dried plums
1 tablespoon oil
6 tablespoons butter
1 shallot, finely chopped
1/2 cup dry white wine
1/2 cup chicken stock or brown stock
1 sprig of fresh thyme
1 bay leaf
1 cup heavy cream
Salt and pepper
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Begin by sautéing the pork medallions; heat the oil and butter in a large frying pan. Salt and pepper both sides of the pork medallions. Sauté the pork on both sides until halfway cooked. Transfer medallions to a plate and keep warm. Pour off the excess fat from the frying pan. Add chopped shallots and cook over low heat until softened, but not browned. Add the wine, increase the heat to medium high and reduce the liquid to half its original amount. Add the stock, bay leaf and thyme and bring to a boil. Again, reduce liquid by half. Add the cream and the dried plums; cook until liquid is reduced by half. Add pork medallions to the sauce. Season with salt and pepper to taste. Remove pan from the stove and finish the sauce by slowly incorporating the remaining butter.
About the Chef
Chef Pierre Luc was born and raised in a small town northeast of Paris, France. He received his culinary training in Paris and was subsequently employed by Hotel Georges V and Maxim’s. His sense of adventure then took him to Chicago, Illinois as pastry chef and line cook at Sweetwater Restaurant. He moved to Beaver Creek, Colorado in 1982 to become chef at Mirabelle Restaurant. In 1990 he achieved his dream of opening his own restaurant, Pierre’s Terrace/Pierre’s Riverwalk Café in Breckenridge, Colorado. It was a family affair, with his wife, Cathy, working by his side and his daughter, Daphne, growing up in the restaurant. Pierre sold the restaurant in 2006 and now enjoys offering private chef services for small groups and teaching culinary classes at the local community college.
