Pork Medallions With Port & Blueberry Sauce
Recipe: #20539
August 10, 2015
Categories: Loins, Fathers Day, Sunday Dinner, Oven Roast, Gluten-Free, No Eggs, Wine, more
"Simple and easy with bold flavors"
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat the oven to 190°C (375°F).
Step 2
In a saucepan, heat the sugar and the vinegar over medium-high heat.
Step 3
Monitor the boiling liquid closely, without stirring, until the syrup turns amber.
Step 4
Add the demi-glace and port.
Step 5
Simmer slowly and reduce until desired consistency.
Step 6
Adjust the seasoning.
Step 7
Add the blueberries at the last minute.
Step 8
Meanwhile, in a skillet, heat the oil and butter over medium-high heat.
Step 9
Season the medallions with salt and pepper.
Step 10
Once the butter foams well, sear the meat on each side.
Step 11
Place the medallions on a baking sheet.
Step 12
Place in the oven and cook for 15 to 17 minutes for rosy perfection.
Step 13
Remove from the oven and cover with aluminum foil.
Step 14
Let rest for about 5 minutes.
Step 15
Place the medallions on plates.
Step 16
Top with sauce.
Step 17
Serve with buttered noodles and steamed broccoli.
Tips
No special items needed.