Pork Medallions With Port & Blueberry Sauce
August 10, 2015
"Simple and easy with bold flavors"
- Serving Size: 1 (263.4 g)
- Calories 348.2
- Total Fat - 16.2 g
- Saturated Fat - 6 g
- Cholesterol - 110.6 mg
- Sodium - 1243.4 mg
- Total Carbohydrate - 15.3 g
- Dietary Fiber - 0.9 g
- Sugars - 10.3 g
- Protein - 36.3 g
- Calcium - 84.9 mg
- Iron - 2.3 mg
- Vitamin C - 6.4 mg
- Thiamin - 0 mg
Preheat the oven to 190°C (375°F).
In a saucepan, heat the sugar and the vinegar over medium-high heat.
Monitor the boiling liquid closely, without stirring, until the syrup turns amber.
Add the demi-glace and port.
Simmer slowly and reduce until desired consistency.
Adjust the seasoning.
Add the blueberries at the last minute.
Meanwhile, in a skillet, heat the oil and butter over medium-high heat.
Season the medallions with salt and pepper.
Once the butter foams well, sear the meat on each side.
Place the medallions on a baking sheet.
Place in the oven and cook for 15 to 17 minutes for rosy perfection.
Remove from the oven and cover with aluminum foil.
Let rest for about 5 minutes.
Place the medallions on plates.
Top with sauce.
Serve with buttered noodles and steamed broccoli.
Tips & Variations
No special items needed.