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Pork fillet medallions with a plum & port sauce
30 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 270
  • Fat about 9g
  • Carbohydrates about 6g
  • Protein about 36g
This is needed
This is needed for 4 people
Pork fillet medallions
  • 1 tbsp clarified butter
  • 0.5 tsp salt
  • 16 pork fillet medallions (approx. 40 g each)
  • a little pepper
Plum & port sauce
  • 1 shallot, finely chopped
  • 200 g plums, quartered
  • 1.5 dl red port
  • 1 tbsp veal stock
  • 0.5 dl water
Tools
  • One baking tray
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And that's how it's done
And that's how it's done
Pork fillet medallions
Preheat the oven to 80°C. Warm the tray and plates. Heat the clarified butter in a frying pan. Brown the meat for approx. 4 mins. on each side, remove and place on the warmed tray, season. Cook for approx. 40 mins. in the centre of a preheated oven (core temperature: 60-65°C).
Plum & port sauce
Sauté the plums and shallot in the same pan for approx. 2 mins., pour in the port wine and loosen any bits that have stuck to the bottom of the pan. Add the stock and water, reduce the sauce to half the amount, serve with the meat.