Pork Medaillons with Prunes and Borgonzola

Name: Pork Medaillons with Prunes and Borgonzola
Yield: 4 servings
Ingredients: 8 pork loin medaillons; 3 tbsp (45 mL) olive oil; 1 tbsp (15 mL) butter; 1 oz (30 g) shallots chopped; 1/2 cup (125 mL) white wine; 1/2 cup (125 mL) port; 1/2 tsp (2.5 mL) fresh basil; 2 oz (60 g) Canadian Borgonzola or Bleubry cheese; 16 pitted prunes; Salt and freshly ground pepper to taste

This is the Pork Medaillons with Prunes and Borgonzola recipe.

Prep: 20 min - 25 min
Cooking: 10 min - 15 min

Yields 4 servings

Ingredients

8 pork loin medaillons
3 tbsp (45 mL) olive oil
1 tbsp (15 mL) butter
1 oz (30 g) shallots chopped
1/2 cup (125 mL) white wine
1/2 cup (125 mL) port
1/2 tsp (2.5 mL) fresh basil
2 oz (60 g) Canadian Borgonzola or Bleubry cheese
16 pitted prunes
Salt and freshly ground pepper to taste

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Preparation

In a frying pan, sauté medaillons in olive oil and butter 3 to 4 minutes on each side until lightly browned. Season, remove from pan and set aside.

Drain off excess fat, add chopped shallots, white wine and port. Reduce a little, then blend in Canadian Borgonzola and fresh basil. Add prunes and medaillons, then simmer to finish cooking (be careful not to overcook).

Jean Soulard, Executive Chef, Le Château Frontenac