Ingredients
- 2 tablespoons granulated sugar
- 2 tablespoons vinegar (distilled)
- 1 1/4 cups demi-glace (or 600 ml/2 1/2 cups veal stock reduced to half)
- 1/4 cup port
- Salt and freshly ground black pepper
- 250 ml blueberries (1 cup)
- 1 tablespoon oil (vegetable oil)
- 1 tablespoon butter
- 800 grams pork tenderloin (1 3/4 pounds, trimmed and cut into 100 grams, 3 1/2 oz. medallions)
How to Make
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Step 1: Preheat the oven to 190°C (375°F).
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Step 2: In a saucepan, heat the sugar and the vinegar over medium-high heat.
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Step 3: Monitor the boiling liquid closely, without stirring, until the syrup turns amber.
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Step 4: Add the demi-glace and port.
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Step 5: Simmer slowly and reduce until desired consistency.
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Step 6: Adjust the seasoning.
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Step 7: Add the blueberries at the last minute.
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Step 8: Meanwhile, in a skillet, heat the oil and butter over medium-high heat.
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Step 9: Season the medallions with salt and pepper.
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Step 10: Once the butter foams well, sear the meat on each side.
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Step 11: Place the medallions on a baking sheet.
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Step 12: Place in the oven and cook for 15 to 17 minutes for rosy perfection.
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Step 13: Remove from the oven and cover with aluminum foil.
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Step 14: Let rest for about 5 minutes.
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Step 15: Place the medallions on plates.
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Step 16: Top with sauce.
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Step 17: Serve with buttered noodles and steamed broccoli.
We hope you enjoy this recipe!
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