Spicy pork medallions in cranberry-orange sauce
6 servings
30 minutes
Spicy pork medallions in cranberry-orange sauce is a dish that embodies the harmony of sweetness, tartness, and warm spices. Tender pork infused with cinnamon, coriander, and brown sugar develops a delightful aromatic crust. The sauce made from port wine, cranberry, and orange complements the meat with fresh fruity notes and a light tartness. This flavor combination hails from European gastronomy where fruit sauces are traditionally used for meat dishes to enhance their depth. Such a dish is perfect for a festive dinner, impressing guests with its exquisite taste and striking presentation. The medallions are served slightly pink in the center to retain their juiciness while the sauce highlights the complexity of their flavor. A perfect blend of tradition and gastronomic masterpiece!
1
Preheat the oven to 200 degrees.
2
Wash and dry the pork, trim excess fat (if any).
3
Mix cinnamon, coriander, and brown sugar in a small bowl. Place the meat in the spice mixture and coat it well. Let the meat rest in the spices for a while.
- Ground cinnamon: 1 tablespoon
- Ground coriander: 0.5 tablespoon
- Brown sugar: 2 tablespoons
4
Meanwhile, prepare the sauce. Heat butter in a saucepan over medium heat. Add chopped shallots and sauté until soft, about 2 minutes. Add port wine to the chicken broth and cook, stirring occasionally for 5-7 minutes or until the liquid reduces to about 1 cup. Then add cranberry juice, orange zest, and orange juice and continue cooking for another 5 minutes, stirring.
- Butter: 1 tablespoon
- Shallots: 2 heads
- Chicken broth: 0.8 glass
- Port: 0.5 glass
- Concentrated cranberry juice: 40 g
- Orange zest: 1 piece
- Orange juice: 1 l
5
Add corn starch diluted in 2 tablespoons of water to the mixture and continue cooking until the sauce thickens. Season to taste with salt and pepper, then remove from heat.
- Cornstarch: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
6
Take the meat out of the bowl with spices and cut it into medallions 2-3 cm thick, seasoning both sides with salt and pepper.
- Pork tenderloin: 2 kg
- Salt: to taste
- Ground black pepper: to taste
7
Pour a little vegetable oil into the bottom of a large skillet and heat over medium heat. Sear each medallion on both sides for 1 minute, just to seal the meat.
- Vegetable oil: 1 tablespoon
8
Transfer the fried medallions to a baking sheet.
9
Once all the medallions are fried, place the tray in the oven for 5-7 minutes. The internal temperature of the meat should be 60 degrees (medium). The pork should be pink in the center (do not overcook).
10
Place the medallions on a plate and drizzle with a small amount of sauce. The remaining sauce can be served at the table in a sauce boat.