FR
EN
About
Contact
Français
English
Recipes
Articles
Recipes
Articles
About
Contact
Sitemap
Legal notice
conception
Home
Our recipes
Leeks
Pork medaillons with leeks and cranberries
Author:
Les Cultures de chez nous
Share
Preparation
20
Baking
15
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
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 (1 1/2 cup) 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
Find our bag in your
local grocery store
This week's specials
Pork medaillons with leeks and cranberries
From
Oct 08
to
Jan 01
Preparation
Season pork medallions with salt and pepper.
In a pan, heat oil over medium heat and sear medallions 2 minutes on each side. Reserve in oven at 200 °F (95 °C).
In the same pan, heat butter over medium heat 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.
Chef's notes
Was it good?
View comments
0
(
0
ratings
)
Evaluate this recipe
0
Comment:
Submit
Thanks for your evaluation!
An error occurred during the evaluation
Other tasty recipes
Pork medaillons with leeks and cranberries
20
15
4
Pour toi : concours, recettes et articles frais préparés.
Cooking
Appetizers
Main meals
Side dishes
Brunch & breakfast
Desserts
For inspiration
Articles
Leeks vs onions
Stay in touch
Facebook
Instagram
YouTube
About
Contact
©
Les Cultures de chez nous
, 2018 - All rights reserved
Sitemap
Legal notice
Created by