MAPLE PORT

PORK LOIN

Serves 4

INGREDIENTS


2                     Pork loins from Quebec (pork tenderloin)
30 ml            Filtered duck fat
                        Salt/pepper

 

FOR THE SAUCE


200 ml        Veal stock
150 ml        NUTRA-FRUIT Cranberry Maple Port
1                    Shallot, finely chopped

photo credit: Rosalie Cyr 13th years old

INSTRUCTIONS


Sprinkle salt and pepper generously onto the pork loins. Sear the tenderloins on both sides using the duck fat and finish cooking in the oven at 325F for 20 minutes. Drain the excess fat from the pan. Add the shallot and deglaze with the veal stock. Leave it to reduce at high heat for 5 minutes. Add the Cranberry Maple Port. Leave it to simmer at medium heat for 10 minutes.  Cut the tenderloins into medallions and add them to the sauce. Cook for 2-3 minutes. 

TO SERVE
Serve the medallions over cauliflower and leek mash infused with star anise and pink peppercorns. Serve with grilled vegetables. 

NUTRA-FRUIT products to obtain to make this tasty recipe.

Cannebege porto érable, Longe de porc canneberge érable