for 4 person

Pork fillet medallions

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

Plum & port sauce

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

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.

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