Pork Tenderloin Medallions with Summer Fruits

By tunes

Ingredients

• 3 tbsp (45 ml) butter
• 1 pork tenderloin, 12 oz (375 g) cut into 4 medallions
• Salt and pepper, to taste
• 2 dried shallots, chopped
• 1 clove garlic, chopped
• 1/3 cup (75 ml) apple juice
• 1/2 cup (125 ml) reduced brown veal stock or beef broth
• 1/3 cup (75 ml) whipping cream (35 %)
• 1/2 cup (125 ml) gooseberries
• 2 fresh green onions, sliced
• Chives, to taste (optional

Preparation

Step 1

In a saucepan, melt butter but do not brown it, then fry tenderloins. Season with salt and pepper during cooking and cook for 2 to 3 minutes each side. Place in an ovenproof dish and continue cooking for 5 to 6 minutes in a 325°F (160°C) oven.

In a pan, cook shallots for 1 to 2 minutes. Add garlic and apple juice. Reduce to three-quarters or original amount. Add reduced brown veal stock or beef broth. Add cream and gooseberries and cover generously with sauce. If desired, add sautéed green onions and chives.