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  • Festive, Main Dishes, Recipes

    Pork Fillet Medallions With Cranberry Sauce

    Put together your own Christmas menu from our selection of fabulous mains

    3 December 2014

    Serves 6-8
    Preparation Time 30 minutes
    Cooking Time about 40 minutes

    • 2 pork fillets
    • 25ml Dijon mustard
    • 30ml olive oil

    Cranberry Sauce

    • 25ml butter
    • 1 medium onion, finely chopped
    • 2 celery sticks, finely chopped
    • 1 carrot, peeled and finely diced
    • 15ml cake flour
    • 200ml cranberry juice
    • 50ml port or sweet wine
    • 15ml white wine vinegar
    • 250ml prepared chicken stock
    • 2 sticks of cinnamon
    • 50ml frozen cranberries

    1 Sauce Heat the butter and sauté the onion, celery and carrot until they are soft. Add the flour and cook for approximately two more minutes, stirring.

    2 Stir in the cranberry juice, a little at a time. Then add the port, vinegar, chicken stock and cinnamon sticks. Bring to the boil and then cover and simmer for 20 minutes. Remove the cinnamon sticks and discard them.

    3 Transfer the mixture to a liquidiser and blend until smooth. Strain if necessary. Return to the saucepan and reheat. Add the cranberries. Remove from the heat, cover and set aside.

    4 Rub the fillets with the mustard. Drizzle with a little olive oil and then season with freshly ground black pepper and a little salt. Fry or grill the fillets until golden brown on all sides and cooked through. Set them aside to rest for 10 minutes.

    5 Slice the fillet into medallions and serve with the sauce. Accompany with vegetables and couscous or potatoes.

    Words and image: Ideas magazine

     

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