Pork Medallions with Belgian Endives and Apricots, Mont Laurier Style

Name: Pork Medallions with Belgian Endives and Apricots, Mont Laurier Style
Yield: 4 servings
Ingredients: 4 prunes; 4 dried apricots; 10 oz (300 g) Belgian endives; 4 slices bacon; 1 1/4 lb (560 g) pork tenderloin; 1/2 cup (125 mL) port; 2 tbsp (30 mL) butter; 2 oz (60 g) Canadian Windigo cheese* sliced; Salt and freshly ground pepper to taste

This is the Pork Medallions with Belgian Endives and Apricots, Mont Laurier Style recipe.

Prep: 20 min
Cooking: 20 min

Yields 4 servings

pork medallions with belgian endives and apricots mont laurier style

Ingredients

4 prunes
4 dried apricots
10 oz (300 g) Belgian endives
4 slices bacon
1 1/4 lb (560 g) pork tenderloin
1/2 cup (125 mL) port
2 tbsp (30 mL) butter
2 oz (60 g) Canadian Windigo cheese* sliced
Salt and freshly ground pepper to taste

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Preparation

Stone the prunes. Cut the prunes and apricots into small pieces and soak in a bowl of boiling water.

Wash the endive, slice into very thin strips. Season with salt and pepper. Sweat the endives in a little butter. Set aside.

Cut the pork tenderloin into 8 medallions. Season with salt and pepper, then brown in a frying pan over a high heat, 5 minutes on each side. Set aside.

In the same pan, cook the bacon. Cut into small pieces.

Butter

the inside of 4 rectangles of aluminium foil and place on each one: some endives, bacon, 2 pork medallions, pieces of prune and apricot. Sprinkle with port. Add the sliced Canadian Windigo cheese after 5 to 10 minutes of cooking.

Seal each rectangle of foil along the edges to form a bag. Cook for 15 minutes on the grill.**

Jean Soulard, Executive Chef, Le Château Frontenac