Pork fillet medallions with a plum & port sauce

Pork fillet medallions with a plum & port sauce

Total: 1 hr 10 Min. | Active: 30 Min.
gluten-free
Nutritional value / people: 270 kcal
, Fat: 9 g
, Carbohydrate: 6 g
, Protein: 36 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Pork fillet medallions

1tbsp clarified butter
16 pork fillet medallions (approx. 40 g each)
½tsp salt
a little pepper

Plum & port sauce

200g plums, quartered
1 shallot, finely chopped
1 ½dl red port
1tbsp veal stock
½dl water
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Utensils

One baking tray

How it's done

Pork fillet medallions

Preheat the oven to 80°C. Warm the tray and plates. Heat the clarified butter in a frying pan. Brown the meat for approx. 4 mins. on each side, remove and place on the warmed tray, season. Cook for approx. 40 mins. in the centre of a preheated oven (core temperature: 60-65°C).

Plum & port sauce

Sauté the plums and shallot in the same pan for approx. 2 mins., pour in the port wine and loosen any bits that have stuck to the bottom of the pan. Add the stock and water, reduce the sauce to half the amount, serve with the meat.

Good to know
Serve with: Risotto

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