We are in the thick of the holiday season now and stoves are hot. To help celebrate, area chefs and businesses are sharing special recipes this season, as we all begin cooking up a storm. PenBayPilot.com will post recipes and tips throughout the holidays. Enjoy!

Holiday Cooking Tips

Francine Bistro's Brussels Sprouts Salad

Darby's Restaurant, 155 High St. in Belfast, shares an excellent recipe for winter comfort food. Comfort food is one of the things that Darby's specializes in. Built in 1865, Darby's has been around for 140 years. The walls, tin ceiling and antique bar are original. Gail and Jerry Savitz bought and restored Darby's in 1985. Their thoughtful attention to detail, make the environment unique and welcoming.

Chef Brad Fraser has been at Darby's Restaurant for 16 years. By coincidence he began working at the restaurant when he was 16 years old. Why so long?

"It's just a fabulous place to work," said Fraser.

His recipe for Pan Seared Pork Tenderloin Medallions with Apricot Brandy Mushroom Sauce is one of his favorites and is soon to be one of yours.

"It's a very earthy dish," said Fraser.

This recipe will serve two.

Pan Seared Pork Tenderloin Medallions with Apricot Brandy Mushroom Sauce

Ingredients:

1 pound of Pork Tenderloin (hint: Have your butcher clean as much gristle off the meat as possible)
1/2 cup Sliced Mushrooms (your choice of type)
2 Tbs. Apricot Preserves
2 ounces Brandy
1 cup Heavy Cream
Chopped Parsley, to taste
Salt and pepper, to taste

To prepare:

Cut the pork into 1-1/2- to 2-inch medallions.
Using a meat tenderizer, pound out medallions to 1/4- to 1/2-inch thin.
Coat the bottom of a medium to large pan with vegetable oil.
Turn heat to medium-high and let the oil get very hot.
Lightly coat the medallions in flour.
Place the medallions in the hot oil and salt and pepper.
When the edges of the pork start to brown and it no longer sticks to the pan, turn the medallions over.
Add the apricot preserves and mushrooms.
Let it cook for a minute, and then add the brandy.
Caution: At this point the pan will probably flame as the alcohol cooks out of the brandy. You should have a well ventilated kitchen to do this in.

Let the brandy flame until all the alcohol burns off.
Add the heavy cream.
Reduce until desired thickness is achieved.

To serve: Using tongs, transfer the pork from the pan to a plate.
Spoon the sauce over.
Garnish with a small mound of sprouts in the center.

The secrets to the dish are to pound the medallions thin and get the oil very hot before adding the pork.

More Holiday Cooking Tips:

• Francine Bistro: Brussels Sprouts Salad

• Darby's Restaurant: Pan Seared Pork Tenderloin Medallions with Apricot Brandy Mushroom Sauce

• Delvino's: White Chocolate Candy Cane Martini

• Fresh: Fresh Pastitsio

• Park Street Grille: Braised Duck Adobo

• Graffam Bros. Seafood Market: Lobster Mac and Cheese

• Shepherd's Pie: Roasted Mussels with Cedar Leaf; Roasted Cauliflower with Rhode Island Sauce

• Chocolate Drop Candy Shoppe: Eggnog Milkshake and Chocolate Peppermint Sundae