Pork fillet medallions with cranberry sauce

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Recipe from: 25 November 2015
Preparation time: 30 min
Cooking time: 40 min


  • 2
    pork fillets
  • 25
    Dijon mustard
  • 30
    olive oil
  • 25
  • 1
    medium onion, finely chopped
  • 2
    celery sticks, finely chopped
  • 1
    carrot, peeled and finely diced
  • 15
    cake flour
  • 200
    cranberry juice
  • 50
    port or sweet wine
  • 15
    white wine vinegar
  • 250
    prepared chicken stock
  • 2
    sticks of cinnamon
  • 50
    frozen cranberries
Servings: Change Serving


Heat the butter and sauté the onion, celery and carrot until they are soft. Add the flour and cook for approximately two more minutes, stirring.

Stir in the cranberry juice, a little at a time. Then add the port, vinegar, chicken stock and cinnamon sticks. Bring to the boil and then cover and simmer for 20 minutes. Remove the cinnamon sticks and discard them.

Transfer the mixture to a liquidiser and blend until smooth. Strain if necessary. Return to the saucepan and reheat. Add the cranberries. Remove from the heat, cover and set aside.

Rub the fillets with the mustard. Drizzle with a little olive oil and then season with freshly ground black pepper and a little salt. Fry or grill the fillets until golden brown on all sides and cooked through. Set them aside to rest for 10 minutes.

Slice the fillet into medallions and serve with the sauce. Accompany with vegetables and couscous or potatoes.

Image and text: Ideas magazine.

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Read more on: festive  |  recipe  |  pork


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