Pork fillets with raspberries sauce
10
10
4
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Ingredients
- Pork fillets
Preparation
Side-by-side mode
- Salt and pepper fillets and brown each side with a mixture of oil and butter (50-50), then oven bake at 350˚F (180 °C) or around twenty minutes. Cool down fillets tens of minutes after baking, covered with aluminium paper.
- While fillets are baking, cook the sauce.
- With the same pan you cooked fillets (or another), add vinegar and sugar, heat at high heat until it lightly brown (caramel).
- Deglaze with porto, but be careful about splashes. Add garlic, raspberries and raspberries juice. Reduce at least of an half. Add cream and reduce until desired consistency. Salt and pepper. Slice fillets (into slices of about 2 cm thick) and serve (2 to 3 per person) over the sauce.
Did you know that...
The best way to freeze raspberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
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