Pork Medallions with Berry Sauce

To prepare pork medallions with berry sauce, take pork tenderloin, soy sauce, raspberry vinegar, sunflower oil, dried rosemary, orange, red currants, water, sugar, ground cinnamon, nutmeg, cloves, starch, and apple.

Wash the meat thoroughly and pat it dry with a paper towel. Trim off any excess fat and uneven pieces of meat. It should result in a smooth cut without any protrusions.

Cut the pork loin into four pieces. The width of the pieces should be 1.5-2 cm.

To give the medallions a round shape, you will need a tight cooking thread. Form a slice of pork into a disk and tie it with a thread on the side along the entire diameter, so that the medallion holds its shape during frying.

To prepare the marinade, add soy sauce, 30 grams of sunflower oil, raspberry vinegar, freshly grated ginger, zest of a small orange, and its juice, as well as dried rosemary to a deep bowl. Mix well. Instead of raspberry vinegar, you can use lemon juice or apple cider vinegar.

Place the medallions in a suitable dish and pour the marinade over them. Leave for 30-50 minutes, flipping them occasionally. If you have time, you can leave the medallions marinating in the refrigerator overnight.

Prepare the berry sauce. You can use either fresh red currants (during the berry season) or frozen ones (currently). Place the frozen berries in a saucepan without thawing. Add 200 ml of water and bring to a boil. Simmer on low heat for 10 minutes after boiling.

Grind the berries with an immersion blender.

Strain the berry sauce through a fine sieve.

Return the sauce to the saucepan. Add sugar, cinnamon, nutmeg, and cloves. Stir and bring to a boil.

Dissolve starch in 50 ml of boiled cold water, then add it to the berry sauce. Stir and bring to a boil. Taste the sauce and adjust according to your preference. Turn off the heat and let the sauce cool. The berry sauce is ready. It can be prepared a day before the festive feast.

Place marinated pork medallions on paper towels and pat dry on both sides.

For this dish, it is better to choose dense and slightly sour apples, preferably a winter variety. I use the Simirenko variety. Wash the apples, remove the core, and cut them into 6-8 pieces. Arrange them in a baking dish and pour the remaining marinade over them. Cover with foil and bake in the oven for 20-25 minutes at a temperature of 200 degrees. The apples should become slightly softer. Adjust the cooking time according to your oven.

Grease the grill pan or a regular pan with a thin layer of sunflower oil and heat it well. Place the meat on it. Fry on high heat for 2.5-3 minutes on each side.

Remove the apples from the oven and remove the foil. Place the fried medallions on top. Pour the juice formed in the dish over them. Put it back in the oven for 10-15 minutes at a temperature of 180-190 degrees. Periodically baste with the juice to keep the medallions juicy.

The pork medallions are ready. Remove the strings from the medallions. Serve with berry sauce and apples. You can prepare this dish in advance, and on the day of the celebration, you just need to reheat it. Enjoy your meal and have a happy New Year!