Leeks

Pork medaillons with leeks and cranberries

Name: Pork medaillons with leeks and cranberries
Prep time: 35 min
Cook time: 15 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 2 pork tenderloins, 300 g (2/3 lb) each, cut into 3/4 in. (2 cm) medallions; 15 ml (1 tablespoon) of vegetable oil; 5 ml (1 teaspoon) of butter; 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks; Zest and juice of 1/2 orange; 5 ml (1 teaspoon) of red wine vinegar; 60 ml (3/4 cup) of dried cranberries; 250 ml (1 cup) of chicken broth; 5 ml (1 teaspoon) of cornstarch; 30 ml (2 tablespoons) of cold water; Salt and pepper

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Author: Les Cultures de chez nous

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Preparation 20

Baking 15

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

2 pork tenderloins, 300 g (2/3 lb) each, cut into 3/4 in. (2 cm) medallions
15 ml (1 tablespoon) of vegetable oil
5 ml (1 teaspoon) of butter
1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
Zest and juice of 1/2 orange
5 ml (1 teaspoon) of red wine vinegar
60 ml (3/4 cup) of dried cranberries
250 ml (1 cup) of chicken broth
5 ml (1 teaspoon) of cornstarch
30 ml (2 tablespoons) of cold water
Salt and pepper

Preparation

Side-by-side mode

Season pork medallions with salt and pepper.
In a pan, heat oil over medium heat and sear medallions for 2 minutes on each side. Reserve in the oven at 200°F (95°C).
Heat butter over medium heat in the same pan and cook sliced leeks until brown. Deglaze with orange juice and red wine vinegar and reduce by half. Add cranberries.
In a small bowl, dilute cornstarch with water. Pour into pan, stir well and simmer for 2 minutes or until sauce has thickened. Remove from heat.
Just before serving, spoon the sauce over the medallions.