PORK MEDALLIONS WITH RED WINE JUNIPER SAUCE
Serves: 4
■ 1 1/2 lbs (750 g) pork tenderloin Salt and freshly ground pepper
■ 1 to 2 tsp (5 to 10 mL) ground cumin
■ 1 to 2 tbsp (15 to 30 mL) oil 5 sprigs fresh thyme
■ 2 cloves garlic, smashed
■ 3 tbsp (45 mL) butter
■ 1/2 cup (125 mL) red wine
■ 10 juniper berries, lightly crushed
■ 1 cup (250 mL) beef or chicken stock
1. Preheat oven to 400 F (200 C). Cut tenderloin into medallions (small steaks) on the diagonal, about 1 1/2 inches (4 cm) thick. You should get four medallions plus two end pieces. Season with salt, pepper and cumin.
2. Heat an ovenproof pan over high heat. Add oil and sear the medallions, about three minutes per side. After turning them over, add thyme, garlic and 1 tbsp (15 mL) of the butter.
3. Transfer pan to the preheated oven for 6 to 10 minutes or until an internal temperature of 140 F (60 C) is reached on a digital thermometer. Smaller end pieces will cook more quickly, so remove them early.
4. Transfer pork to a plate to rest while making the sauce.
5. In the same pan over medium heat, add wine, juniper berries and stock. Cook until liquid is reduced. Stir in the remaining 2 tbsp (30 mL) butter. Taste and adjust seasoning.
6. Pour sauce over medallions and serve.