缩小字体

放大字体

更改字体

把本页添加到收藏夹

把本页用EMail发出

打印本页

Pork Medallions with Apple and Berries

By thePigSite.com

Juicy pan fried tenderloin medallions, cooked with chopped apples and mixed berries in a rich red wine sauce. Superb with crispy roast potatoes.

Chop the pork into medallions Marinate the pork then prepare the ingredients Brown the pork, heat the sauce ingredients, add the pork and apples and simmer Add the berry and cornflour mix, simmer and serve

Ingredients (serves 3-4)

1kg pork tenderloin/loin joint
2 small eating apples
175g fresh or frozen blackberries or small tin of blackberries
100ml red wine
1 tbls honey
1 tbls fresh thyme
1 tsp cornflour
2 tbls oilve oil
knob of butter

Marinade

1 tsp soy sauce
1 tsp lemon juice
½ tsp salt

Preparation

1. Slice the pork tenderloin into medallions (large chunks).

2. Mix marinade ingredients and rub into pork. Leave to marinate for at least 30 mins in fridge (ideally overnight).

3. Core and chop the apples into strips. Drain the tinned berries (if using). Retain the berry juice.

4. Mix the cornflour with a little water (2 tbls).

Cooking

5. Heat the oil and butter in a large frying pan. Fry the pork for 4-5 mins until browned all over. Remove the pork from the pan with a slotted spoon and put to one side.

6. Add the red wine, honey, berry juice (if used) and thyme to the pan juices, then mix well and bring to a simmer.

7. Add the pork and apples and simmer for a further 5 minutes.

8. Add the berries and cornflour mix. Bring back to a simmer and stir gently for 4-5 mins until the berries are heated through and the sauce has thickened.

Serving Suggestions

The dish is great with crispy roast potatoes and our green bean stir fry.

Finally.... enjoy!