2 Pork loins from Quebec (pork tenderloin)
30 ml Filtered duck fat
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
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.
Serve the medallions over cauliflower and leek mash infused with star anise and pink peppercorns. Serve with grilled vegetables.