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Pork fillet with cranberry sauce

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Ingredients for 2 servings:

  • 1 pork loin(s), approx. 500 g
  • oil
  • 1 m.-sized onion(s)
  • ¼ liter dry red wine
  • 100 ml whipped cream
  • 3 tsp wild cranberries from the jar
  • 2 tsp broth, granulated
  • salt and pepper
  • chili flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

A very spicy variation

Cut the fillet into medallions approximately 2 cm thick. Season with pepper and sear all over in a pan with a little oil. Transfer the meat to an ovenproof dish. Dice the onions and sauté in the frying fat until translucent, then deglaze with red wine and heavy cream. Mix in the cranberries and granulated stock and season with salt, pepper, and chili. Simmer the sauce until reduced to the desired consistency, pour over the medallions, and bake in a preheated oven at 180°C for about 30 minutes. Serve with hash browns and green beans, or mashed potatoes.

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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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