Porc medallions with porto and berries

Author: Les Cultures de chez nous
Portions 4
Freezing No


  • 600 g (1 ½ lb) of porc filets
  • Salt and pepper up to taste
  • 15 ml (1 tablespoon) of canola oil
  • 250 ml(1 cup) of red porto
  • 125 ml (½ cup) of demi-glace sauce
  • 125 ml (½ cup) of gooseberries jelly or apples
  • 125 ml (½ cup) of blueberries
  • 125 ml (½ cup) of raspberries
LeeksFind our bag in yourlocal grocery store

This week's specials


  • Slice porc filets into slices of 1 cm (½ inch) thick. Salt and pepper slices over each sides.
  • In a pan, heat oil at medium heat. Roast slices 1 minute over each sides. set the meat in a plate ands throw away cooking oil.
  • Pour porto and demi-glace sauce in the pan. Add the jelly and fruits. Bring to a boil. Lower heat and simmer 5 minutes uncovered and at low heat.
  • Set back meat in the pan and continue cooking for 2 to 3 minutes.

Chef's notes