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Pork medallions with grape sauce

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Ingredients for 4 servings:

  • 600 g pork fillet(s)
  • Salt and pepper, freshly ground
  • 20 g clarified butter
  • 100 g green grapes
  • 50 g grapes, blue
  • 4 shallots
  • 1 tbsp flour
  • 125 ml meat broth
  • 125 ml red wine, dry
  • 1 tbsp sour cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the pork fillet into slices. Season with salt and pepper, fry on both sides in hot clarified butter, remove from the pan and keep warm. Wash, halve, and deseed the grapes. Peel the shallots, finely dice them, and fry in the clarified butter. Dust with flour and deglaze with stock. Simmer for a few minutes. Add the red wine, bring to a boil, and season with salt and pepper. Add the prepared grapes and stir in the sour cream. Heat briefly and serve hot with the medallions. White bread or au gratin potatoes and a seasonal salad go well with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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