Pork Medallions with Kumquat Compote
Ingredients
- For the meat
- 4 Pork loin (ready for cooking, á 150 g)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- For the compote
- 400 grams Kumquat
- 1 Lime
- 1 Orange
- Orange juice
- 2 Tbsps butter
- 2 Tbsps honey
- 2 centiliters Orange liqueur
Preparation steps
For the meat: Preheat the oven to 160°C (approximately 325°F).
Rinse the meat, pat dry and season with salt and pepper. Heat the oil in an ovenproof skillet, sear the meat on both sides and bake until just cooked through, 5-10 minutes. Let stand 10 minutes.
For the compote: Meanwhile, rinse the kumquats, pat dry, slice half the kumquats and quarter the remaining. Rinse the lime, pat dry, quarter lengthwise and thinly slice. Rinse and zest the orange. ,Juice the orange, pour into a measuring cup and add enough juice to make 120 ml (approximately 1/2 cup). In a saucepan melt the butter with the honey, the kumquats, lime slices and orange zest and sauté briefly. Deglaze with the orange juice and simmer over medium heat for about 5 minutes. Season with the liqueur and remove from heat.
Serve the pork with the kumquat compote and garnish with orange zest.
