Pork fillet medallions with cranberry sauce

Ideas
8 servings Prep: 30 mins, Cooking: 40 mins
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Put together your own Christmas menu from our selection of fabulous mains.

By Food24 May 04 2015
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Ingredients (13)

2 pork fillets
25 ml Dijon mustard
CRANBERRY SAUCE:
25 ml butter
1 onion — medium, finely chopped
2 celery stalks — finely chopped
1 carrots — peeled, finely diced
15 ml flour — cake
200 ml cranberry juice
50 ml wine — port or sweet wine
15 ml vinegar — white wine
250 ml stock — chicken
2 cinnamon — sticks
50 ml cranberries — frozen
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Method:

Sauce:
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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