Medallions of Pork Stuffed with Chestnuts
- 3 ½ oz lean pork, chilled and diced
- 1 tbsp. large egg whites, chilled
- 1 ¾ fl oz heavy cream, chilled
- 7 oz roasted chestnuts, diced
- 1 ¾ lb. pork loin, center cut, cut into 10 medallions
- ½ tsp. kosher salt, or to taste
- ½ tsp. black peppercorns, cracked, or to taste
- 3 ½ fl oz brandy
- 3 tbsp. dark brown sugar
- 14 fl oz Fond de Veau Lie (recipe)
- 3 tbsp. raisins
- To make the mousseline, grind the chilled lean pork through a medium die. Transfer ground pork to the chilled bowl of a food processor. Add the egg white and process until mixture forms a smooth paste.
- Add the heavy cream, one-third at a time, and puree, scraping down the sides of the bowl between each addition. Do not allow the mixture to become warm.
- Transfer the mousseline to a bowl set over ice and fold in the chestnuts.
- Cut pockets into the sides of the pork medallions and pipe the mousseline into each.
- Sear the medallions in a cast-iron skillet. Transfer pork medallions to a rack set on a baking sheet. Bake in a moderate 375° F (190° C) oven until the mousseline stiffens but is still moist, 12 to 15 minutes.
- Reheat the skillet and deglaze and flame with brandy.
- Add the fond de veau lie, sugar, and raisins. Simmer, very gently, over low heat.
- To serve, arrange the medallions on warm plates dressed with the sauce.