Pork Medallions with Rhubarb Compote
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 500 grams Rhubarb
- 3 pcs Supremed orange
- 2 tsps freshly grated ginger
- sugar
- ⅛ l white wine
- For Pork
- 500 grams Pork tenderloin
- 1 tsp Pastry flour
- salt
- peppers
- clarified butter (for cooking)
- 2 Tbsps dark soy sauce
- 1 Apple
Preparation steps
1.
Rinse and peel rhubarb, cut into 1 cm (approximately 0.5 inch) wide pieces. Peel oranges with a sharp knife, rinse and cut out orange segments.
2.
Combine wine with sugar and ginger, bring to a boil. Simmer for about 10 minutes on low heat. Add rhubarb and simmer for 2 minutes. Add orange segments and sugar to taste. Pour into preserving jars, seal well and refrigerate for 4 weeks.
3.
Rinse apples, quarter and core, cut into wedges.
4.
Cut pork into thick slices, sprinkle with a little flour. Heat butter in a pan and saute pork. Season with salt and pepper and deglaze pan with soy sauce, remove from heat. Add apple slices and keep warm in an oven at 80°C (approximately 200°F). Serve pork medallions accompanied with rhubarb compote.
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