John Myers
Ingredients for 2 servings:
- 350 g pork fillet(s)
- salt and pepper
- some flour
- 2 tbsp rapeseed oil
- 140 g cream
- 140 ml meat broth, strong
- 50 g cranberries
- 2 tsp, heaped peppercorns, green, pickled
- some sauce thickener
- 3 cl brandy
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
slightly fruity, slightly spicy, slightly alcoholic
Mix the cranberries with 1 teaspoon of water and let it swell. Cut the pork fillet into 6 equal medallions, pound lightly, season, and flour. Heat the oil in a pan and sear the medallions for about 2 minutes on each side. Then remove from the pan. Add the broth, cream, cranberries, and peppercorns to the pan, bring to a boil, and thicken lightly with a sauce thickener. Season to taste with salt, if desired. Place the pork medallions in the sauce and cook with the lid closed for about 5 minutes until cooked through. Divide the medallions among the plates, add brandy to the sauce, and pour the sauce over the fillets. I recommend wide pasta as a side dish.
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