Pork medaillons with blueberries sauce
15
30
2
No
Ingredients
For the meat:
- 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.
For the sauce:
- 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.
Preparation
Side-by-side mode
For the meat:
- 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.
For the sauce:
- 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.
