Pork medaillons with leeks and cranberries
20 min
15 min
4
No
Ingredients
- 2 pork tenderloins, 300 g (2/3 lb) each, cut into 3/4 in. (2 cm) medallions
- 15 ml (1 tablespoon) of vegetable oil
- 5 ml (1 teaspoon) of butter
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- Zest and juice of 1/2 orange
- 5 ml (1 teaspoon) of red wine vinegar
- 60 ml (3/4 cup) of dried cranberries
- 250 ml (1 cup) of chicken broth
- 5 ml (1 teaspoon) of cornstarch
- 30 ml (2 tablespoons) of cold water
- Salt and pepper
Preparation
Side-by-side mode
- Season pork medallions with salt and pepper.
- In a pan, heat oil over medium heat and sear medallions for 2 minutes on each side. Reserve in the oven at 200°F (95°C).
- Heat butter over medium heat in the same pan and cook sliced leeks until brown. Deglaze with orange juice and red wine vinegar and reduce by half. Add cranberries.
- In a small bowl, dilute cornstarch with water. Pour into pan, stir well and simmer for 2 minutes or until sauce has thickened. Remove from heat.
- Just before serving, spoon the sauce over the medallions.
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