Pork Tenderloin Medallions with Summer Fruits

Name: Pork Tenderloin Medallions with Summer Fruits
Yield: 3 servings
Ingredients: 3 tbsp (45 mL) butter; 1 (12 oz/ 375 g) pork tenderloin cut into 3 medallions; Salt and pepper to taste; 2 dried shallots chopped; 1 garlic clove chopped; 1/3 cup (80 mL) apple juice; 1/2 cup (125 mL) reduced brown veal stock or beef broth; 1/3 cup (80 mL) 35 % cream; 1/2 cup (125 mL) gooseberries; 2 green onions sliced; Chives to taste (optional)

This is the Pork Tenderloin Medallions with Summer Fruits recipe.

Prep: 10 min
Cooking: 20 min - 25 min

Yields 3 servings

pork tenderloin medallions with summer fruits

Ingredients

3 tbsp (45 mL) butter
1 (12 oz/ 375 g) pork tenderloin cut into 3 medallions
Salt and pepper to taste
2 dried shallots chopped
1 garlic clove chopped
1/3 cup (80 mL) apple juice
1/2 cup (125 mL) reduced brown veal stock or beef broth
1/3 cup (80 mL) 35 % cream
1/2 cup (125 mL) gooseberries
2 green onions sliced
Chives to taste (optional)

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Preparation

In a saucepan, melt butter but do not brown it, then sauté tenderloins. Season with salt and pepper 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.