for 4 person

To toast the pine nuts

30 g

pine nuts

To brown the meat

8	pork fillet medallion (each approx. 80 g)
½ tsp	salt
a little	pepper
8 slice	bacon

	clarified butter for frying
½ tsp	salt
a little	pepper

Sauce

6	shallot
2 tbsp	sugar
2 sprig	thyme
40 g	dried cranberry
½ dl	balsamic vinegar
1 ½ dl	veal stock
	salt and pepper to taste
20 g	butter, cut into pieces

Parsnip mash

800 g	mealy potatoes
600 g	parsnip

salted water, boiling

2 dl	milk
50 g	butter
	salt and pepper to taste

How it's done

To toast the pine nuts

Toast the pine nuts in a frying pan without adding any oil, set aside.

To brown the meat

Preheat the oven to 80°C, warm the platter and plates.

Season the medallions, wrap in bacon.

Heat the clarified butter in a frying pan, brown the meat all over for approx. 4 mins. Transfer the medallions to the warm platter. Insert the meat thermometer into the thickest part of one of the medallions. Reduce the heat, wipe the cooking fat from the pan, add a little clarified butter if necessary.

To cook Approx. 40 mins. in the centre of the preheated oven (core temperature: 60-65°C).

Sauce

Thinly slice the shallots. Sauté the shallots, sugar and thyme in the same pan over a medium heat for approx. 15 mins. Add the cranberries and reserved pine nuts, pour in the balsamic and veal stock, simmer for approx. 5 mins., season. Remove the pan from the heat, add the butter, stirring constantly.

Parsnip mash

Peel the potatoes and parsnips, cut into pieces.

Cook the potatoes and parsnips (uncovered) in boiling salted water for approx. 20 mins. until soft. Drain the water, allow the residual moisture to evaporate by shaking the pan on the switched-off hob.

Add the milk and butter, mash with a potato masher or fork, season. Serve the mash on the warm plates along with the medallions and sauce.

Show complete recipe