Yield: for 4 people
INGREDIENTS
- 2 Quebec pork loins (pork fillets)
- 30 ml filtered duck fat
- Salt/pepper
FOR THE SAUCE
- 200 ml Veal stock
- 150 ml Cranberry port maple NUTRA-FRUIT
- 1 French shallot, finely chopped
TECHNICAL
Season generously with salt and pepper. pork loins. Sear the fillets in the duck fat on each side and finish cooking in the oven for 20 minutes at 325 F. Remove excess fat from the pan. Add the shallot and deglaze with the veal stock. Reduce to maximum heat for 5 minutes. Add the cranberries with port and maple. Simmer for 10 minutes over medium heat. Cut the loins into medallions and add them to the sauce, cook for 2 to 3 minutes.
SERVICE
Serve the medallions on a cauliflower and leek puree infused with star anise and pink pepper. Accompany with grilled vegetables.