Ingredients

  • Pork fillets
  • For sauce :
  • 35 ml (1/8 cup) of raspberries vinegar
  • 95 ml (3/8 cup) of sugar
  • 1 chopped garlic clove
  • 6 raspberries into small chunks
  • 35 ml (1/8 cup) of porto (or red wine)
  • 95 ml (3/8 cup) of raspberries juice (optional)
  • 300 ml (1 1/5 cup) of cooking cream
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Preparation

  • Salt and pepper fillets and brown each side with a mixture of oil and butter (50-50), then oven bake at 350˚F (180 °C) or around twenty minutes. Cool down fillets tens of minutes after baking, covered with aluminium paper.
  • While fillets are baking, cook the sauce.
  • With the same pan you cooked fillets (or another), add vinegar and sugar, heat at high heat until it lightly browns (caramel).
  • Deglaze with porto, but be careful about splashes. Add garlic, raspberries and raspberries juice. Reduce at least of an half. Add cream and reduce until desired consistency. Salt and pepper. Slice fillets (into slices of about 2 cm thick) and serve (2 to 3 per person) over sauce.

Chef's notes

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