Pork Medallions with Cherry Sauce
- For the medallions
- 8 Pork loin (each 80 grams)
- freshly ground peppers
- 2 tablespoons clarified butter
- For the duchess potatoes
- 750 grams starchy Sweet potato
- 50 grams butter
- 2 egg yolks
- peppers (and nutmeg)
- 2 tablespoons butter
For the duchess potatoes, peel the sweet potatoes and cook in boiling salted water for 25 minutes. Drain and let steam evaporate.
While still hot, press sweet potatoes through a ricer and combine with butter and egg yolks. Season with salt, pepper and nutmeg.
Place puree in a pastry bag with a large star tip and pipe rosettes on a parchment paper-lined baking sheet. Brush with melted butter and bake until golden in the oven at 220°C (approximately 425°F), 8-10 minutes .
For the cherry sauce, rinse the cherries and drain. Remove the stems and pits. Peel onion and chop finely.
Sauté onion in hot butter, sprinkle with sugar and caramelize briefly. Add 2/3 of the cherries, veal stock and red wine. Season with salt, pepper and coriander and cook over low heat for about 10 minutes. Puree the sauce.
For the medallions, cook pork medallions in hot clarified butter for 2 minutes on each side. Season with salt and pepper.
To serve, heat the whole cherries in cherry sauce and season to taste with salt and pepper. Serve medallions with cherry sauce and duchess potatoes.