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Pork medaillons with blueberries sauce

Author: Les Cultures de chez nous
Petit fuits 2
Preparation 15
Baking 30
Portions 2
Freezing No


  • For meats :
  • 480 ml (480 gr) of pork fillet
  • 1 garlic clove
  • Olive oil
  • 5 ml (1 teaspoon) of butter
  • Salt and pepper
  • For sauce :
  • 1 garlic clove
  • 1 French shallot
  • 10 ml (2 teaspoons) of blueberries vinegar
  • 15 ml (1 tablespoon) of blueberries jam or blueberries jelly
  • 125 ml (1/2 cup) of red wine
  • 30 ml (2 tablespoons) of blueberries
  • 10 ml (2 teaspoons) of butter
  • 3 pinch of oregano powder
  • Salt and pepper
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  • Meats preparation :
  • Brush pork fillet with garlic, butter, salt and pepper. Brown in a pan with a bit of olive oil. Pour water over pork fillet and oven bake at 230 °C (450 °F) for about 20 minutes or until you think it's ready. Spray often while cooking.
  • Sauce preparation :
  • Sweat garlic and shallot in a pan. Deglaze with blueberries vinegar then soak everything with red wine. Add blueberries and oregano then reduce of an half.
  • Pour pork fillet cooking juice into sauce with also the blueberry jam or jelly.
  • Up to taste, season sauce with salt and pepper. Slice finely pork fillet and coat with sauce. This plate goes well with garlic green peas.

Chef's notes