Pork Medallions with Celery, Lentils and Pears

For the sauce: Heat oil in a pan and add chopped bone and spices. Add 2 liters (approximately 1/2 gallon) of water and simmer for about 3 hours.

Pass stock through a cloth and reduce to half.

Heat butter in a pan and sauté shallot. Add red wine and reduce by one-third. Add reduced stock and cream. Reduce until mixture reaches sauce consistency, taste, then pour through a fine sieve.

For the celery: Rinse celery and slice diagonally. Blanch in boiling salted water and drain. Blanch lentils, then sauté lentils in hot butter. Season with vinegar and sugar. Add celery and keep warm.

For the pork: Set aside 50 grams of diced meat for the farce. Cut remaining meat into 4 equal sized medallions and season with salt and pepper. Sear in a hot pan on both sides, then place in freezer. 

For the farce: Peel peach, remove seed and mince. Mix with spices and cold meat cubes. Season with salt. Blend in a food processor, gradually adding cold cream and egg whites. Pass through a sieve.

Roughly grate potatoes and add yolks and prunes. Stir in farce and season with salt. Mold stuffing around pork medallions. Heat butter and fry on all sides in an ovenproof pan for about 12 min. Put pan in oven for 10 minutes. Remove and let rest. 

Rinse pear and slice into 12 pieces, remove seeds and cook in a little water with sugar and lemon juice.