
Ingredients
For 4 portions
600g
Pork medallions
Salt and pepper
1tbsp
Butter
1tbsp
Olive oil
For the spicy tomato sauce
125g
QimiQ Cream Base
80g
Streaky bacon, finely diced
1tbsp
Olive oil
1
Onion(s), finely chopped
1
Garlic clove(s), finely chopped
Thyme
Sage, dried
80g
Tomato paste
50ml
Dry sherry
350ml
Clear vegetable stock
Salt
Cayenne pepper
Preparation
- Preheat the oven to 75° C (conventional oven).
- Season the pork medallions with salt and pepper. Flash fry on both sides in the butter and olive oil mixture. Remove from the pan and place in a warm oven proof dish in the preheated oven.
- Fry the bacon in olive oil in the same pan. Add the onion, garlic, thyme and sage and fry until soft. Add the tomato puree and mix well. Douse with the sherry, reduce and add the stock.
- Season to taste with the salt and cayenne pepper. Stir in the QimiQ Sauce Base, bring back to the boil and continue to cook until the required consistency has been achieved.