Food - Drink
The Classic Ingredient Jacques Pépin Adds To Pork Tenderloin
By SHAYE GLISSON
Notable chef Jacques Pépin, in his book, "Jacques Pépin: More Fast Food My Way," teaches how to cook Pork Medallions with Grapes in Pomegranate Sauce. This exquisite dish from the famous chef, however, uses one very simple yet unexpected ingredient that makes the flavors pop.
"Pork tenderloin is succulent, flavorful, and lean, delicious roasted whole or cut crosswise into medallions and sautéed," says Pépin, "I accompany it with a sweet-sour sauce similar to what I would serve with venison, with pomegranate juice and chicken stock thickened with a little ketchup."
While using ketchup to make a fancy sauce may surprise you, it isn't the only time Pépin does so. Per Food & Wine, the chef also uses the condiment to make a quick and easy glaze for seared chicken liver, as ketchup is a simple way to add a pleasant zip to a variety of saucy dishes.