Chi Wulff’s Friday Feast 2 December: Bloody Mary’s Pork Medallions

Mention the moniker “Bloody Mary” and a host of images come to mind.

Staid historians might think of Queen Mary I. Other misguided souls might stand before their mirror chanting her name three times, attempting to invoke reality from English folklore.

Most envision the renowned cocktail – possessive of supposed healing powers, packed with nutritious lycopenes and long-standing brunch staple.

Me, I think of Andy, the Howard Hughesque character who lived in the little trailer next door to my grandparents beach house on the Matagorda River.

Andy was a grizzled old man, stooped with age, who had somehow befriended my Paw-Paw decades before. Andy was the sole survivor of a wealthy southern family in the nearby town; he let the family mansion (classic three story, white wooden clapboard, stately southern mansion with the huge columns and porch) drift into disrepair.

Andy spent very little time in town, preferring to spend the bulk of his days huddled in the 12 foot camping trailer that was his “camp”; he was a defacto family member, fair fisherman and near constant fixture during our summer visits.

Andy’s most memorable trait was this: he was never – and I mean never ever – without what he called his “poor man’s Bloody Mary” in hand (a vodka laced can of V8, the big one). No matter if he was eating a 5 am pre-fishing breakfast with us or relaxing on the screened in porch late in the evening as it cooled, that sweating can of V8 was always within easy reach. He was also one of the most prodigious users of Tabasco that I’ve ever seen.

Andy would have no doubt approved of this meal – Bloody Mary’s Pork Medallions – and in his honor we’d probably even use V8 in a real pinch for the Bloody Mary mix, though you can do a heap better with your own special version, I’m sure.

With National Bloody Mary Day (1 January) fast approaching this is a great recipe to tuck in your files and serve up on a cool, blustery day.

3 large eggs
1/3 cup half and half
3 lbs pork tenderloin, cut into 15-18 medallions and butterflied
2/3 cup flour
1 tsp cayenne
3 cups fine dried bread crumbs
Clarified butter or olive oil as needed
Thinly sliced celery and grated carrot for garnish

Your best homemade bloody Mary recipe, heated and reduced by a third. (Email for a killer recipe).

Prep work. Whisk the eggs and half and half together in a small bowl. Mix the cayenne and flour together and pour the bread crumbs onto a plate.

Bread the pork. One at a time, dip the pork medallions into the flour (shake off the excess), then into the egg wash, then dredge in the bread crumbs.

Skillet time. Heat your large heavy skillet (cast iron optimal) for several minutes over medium high heat. Heat the clarified butter (won’t burn easily) or olive oil until hot and then sauté the medallions for roughly three minutes per side until the crust is golden brown, they’re just pink in the middle and firm. Drain. (Pink in the middle means fork tender medallions).

Plate. Place the medallions on each serving place and pour over a generous splash of your heated bloody mary mix. Garnish as desired and serve immediately.

This will serve three ravenous fly fishers or six folks eating as conventional humans.

Enjoy.

Tags: Friday Feast