Sauce Pork Medallions & Port And Redcurrant

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    They serve pork medallions with a delicious sauce with port and redcurrant. Excellent with rice pilaf, and perfect for Christmas.

Ingredients      [ For 2 to 4 people ]    [   Preparation time : 15 minute  –  Cooking time : 10 minutes  ]

  • 50 g dried currants
  • 22 ml water
  • 1 teaspoon olive oil
  • 450g pork medallions
  • Salt and pepper
  • 2 shallots, finely chopped

Preparation Method

  1. Heat currants in a small saucepan over medium heat to low.
  2. Add 22 ml water, stirring, and simmer 3 minutes.
  3. Drain and set aside currants. Also, keep the juice.
  4. Heat the oil in a skillet over medium heat. Salt and pepper the pork medallions and let them brown in oil until no longer pink, about 3 minutes per side.
  5. Put pork on a serving platter, cover and keep warm.
  6. In the same pan, fry the shallots for 30 seconds.
  7. Pour the port wine and vinegar to the pan and bring to boil.
  8. Stir, scraping the bottom of the pan to flavor the sauce.
  9. Boil until liquid is reduced by half, 3 to 5 minutes.
  10. Add broth, thyme and gooseberry juice. Bring to the boil and reduce by half, 5-7 minutes.
  11. In a bowl, dissolve the cornstarch in a tablespoon of water.
  12. Add the mixture to the sauce, stirring and simmer until the sauce is thick and creamy.
  13. Stir in currants, salt, and pepper.
  14. Pour the sauce over the pork and serve.

Enjoy it !!

 

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