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Monday, November 30, 2015

Pork Tenderloin Medallions with Summer Fruits

Course Main Dishes
Prep. Time 10 mins
Cooking Time 20 - 25 mins
Yields 3 servings

PreparationWhat You Need 3 tbsp (42.6 g) butter
12 oz (336 g) 1 pork tenderloin, cut into 3 medallions
Pepper, to taste
2 dried shallots, chopped
1 clove garlic, chopped
1/3 cup (75 ml) apple juice
1/2 cup (125 ml) reduced brown veal stock or beef broth
1/3 cup (75 g) whipping cream 35 %
1/2 cup (125 ml) gooseberries
2 green onions, sliced
Chives, to taste (optional)

In a saucepan, melt butter but do not brown it, then sauté tenderloins. Season with salt and pepper and cook for 2 to 3 minutes each side. Place in an ovenproof dish and continue cooking for 5 to 6 minutes in a 325 °F (160 °C) oven.

In a pan, cook shallots for 1 to 2 minutes. Add garlic and apple juice. Reduce to three-quarters or original amount. Add reduced brown veal stock or beef broth. Add cream and gooseberries and cover generously with sauce. If desired, add sautéed green onions and chives.

Per serving
Energy: 607 Calories
Protein: 43 g
Carbohydrate: 16 g
Calcium: 8 % / 89 mg
Fat: 42 g
Fibre: 1.9 g
Sodium: 283 mg

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