Seared Pork Medallion with Carrot Purée and Wine Jus
This elegant dish features perfectly seared pork medallions on a bed of smooth carrot purée, accented by a rich red wine jus. Perfect for those special occasions.
Ingredients
- 300 grams pork tenderloin cut into thick medallions
- 4 large carrots peeled and chopped
- 3 tablespoons unsalted butter
- 2 tablespoons avocado oil for searing
- 250 milliliters chicken stock
- 2 tablespoons heavy cream
- 2 baby gem lettuces halved
- 1 shallot finely minced
- 120 milliliters red wine
- 120 milliliters beef demi-glace or reduced stock
- 1 cup pea shoots for garnish
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
- Simmer the peeled and chopped carrots in salted water until they're soft, about 15-20 minutes. Drain them, then blend with butter and cream until velvety. Season to your liking and keep warm.
- Pat the pork dry and season with salt and pepper. In a hot pan, sear the medallions in avocado oil for 3-4 minutes on each side, achieving a rich brown crust. Let them rest before slicing.
- Using the same pan, quickly sear the baby gem lettuces, cut-side down, for 1-2 minutes until they have a charred appearance yet remain crisp.
- For the jus, soften the minced shallot briefly in the pan, add red wine and reduce it by half. Mix in the beef demi-glace and simmer until the sauce thickens and shines.
- To serve, artfully spread the carrot purée on a plate, place the pork medallions on top, arrange the charred lettuce, drizzle the red wine jus, and sprinkle pea shoots for a fresh finish.
Notes
For a pescatarian twist, try swapping the pork medallions for pan-seared sea scallops. Make-ahead tip: The purée and jus can be prepared in advance and gently reheated when ready to serve.
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