Pork fillet medallions with a plum & port sauce

Total time: 1hr 10m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 270 Kcal, 36g Protein, 6g Carbohydrates, 9g Fat


  • Pork fillet medallions
  • 1 tbsp clarified butter
  • 0.5 tsp salt
  • 16 pork fillet medallions (approx. 40 g each)
  • a little pepper
  • Plum & port sauce
  • 1 shallot, finely chopped
  • 200 g plums, quartered
  • 1.5 dl red port
  • 1 tbsp veal stock
  • 0.5 dl water
  • Utensils
  • One baking tray

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  • Pork fillet medallions

    Preheat the oven to 80°C. Warm the tray and plates. Heat the clarified butter in a frying pan. Brown the meat for approx. 4 mins. on each side, remove and place on the warmed tray, season. Cook for approx. 40 mins. in the centre of a preheated oven (core temperature: 60-65°C).
  • Plum & port sauce

    Sauté the plums and shallot in the same pan for approx. 2 mins., pour in the port wine and loosen any bits that have stuck to the bottom of the pan. Add the stock and water, reduce the sauce to half the amount, serve with the meat.
  • Serve with:


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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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