November 1996: This may be a variation on a Jacques Pepin recipe that I saw on PBS. It\u2019s been so long I really don\u2019t remember, so let\u2019s just say it\u2019s my original. The idea for using Juniper Berries comes from a sauce I was served on venison at Windows on the World at the top of the World Trade Center in NYC in the mid 80\u2019s.<\/p>\n
Cut pork<\/strong> into slices about 3 inches thick. Stand slices one at a time on end in a quart freezer bag and pound with mallet or bottom of pan until about 1\/2 inch thick. Move each pounded slice into a gallon freezer bag.<\/p>\n Pour milk<\/strong> into non metallic dish. Mix honey<\/strong> into milk. Honey<\/strong> will mix better if heated for a few seconds in microwave. Mix honey<\/strong> and milk<\/strong> until honey<\/strong> is dissolved. Add gin<\/strong> and crushed juniper berries<\/strong>. Pore milk<\/strong> mixture into pork<\/strong> and marinate at room temperature for 1 hour.<\/p>\n Heat oil<\/strong> in saut\u00e9 pan over medium high heat until oil<\/strong> is quite hot. It will shimmer in the pan. Drain pork<\/strong> and pat dry with paper towels. Saut\u00e9 pork medallions<\/strong> at high heat until browned on one side. Turn and cook other side. Pork should be cooked to at least 140\u00b0F. Honey<\/strong> will caramelize on pork and form very dark spots.<\/p>\n Serve alone or with accompanying sauce.<\/p>\n Add butter<\/strong> or oil<\/strong> to pan after removing pork.<\/strong> Melt over medium high heat, scraping bits from bottom of pan. Add flour<\/strong> and cook for a few minutes to form a light brown roux.<\/strong> Add water<\/strong> and BTB\u00a0and whisk to mix. When sauce<\/strong> boils, lower temperature and simmer for a few minutes, stirring with whisk often. Add some cornstarch slurry<\/strong> to thicken if desired. Remove from heat and stir in a TBS of soft butter.<\/strong><\/p>\n Serve with pork.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 3 to4 Servings Scott Nowell November 1996: This may be a variation on a Jacques Pepin recipe that I saw on PBS. It\u2019s been so long I really don\u2019t remember, so let\u2019s just say it\u2019s my original. The idea for using Juniper Berries comes from a sauce I was served on venison at Windows on the World at the top of the World Trade Center in NYC in the mid 80\u2019s. \u00bdcup milk 2TBS honey 1\u00bdoz gin 12juniper berries…<\/p>\nBrown Sauce<\/h4>\n
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