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Pork Filets Glazed with Maple and Pink Grapefruit
2013-08-06
https://www.metro.ca/userfiles/image/recipes/filet-porc-glace-erable-pamplemousse-rose-5827.jpg
PT20M
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PT50M
Heat oil in a pan and melt the butter at high heat. Brown the pork chops on each side, season and keep warm.In the same pan, sauté shallots.Deglaze with rum and reduce to half. Incorporate the grapefruit juice and continue to reduce to one quarter.Add the maple syrup and bring to a boil. During this time, cream the butter and flour together. Add to the boiling liquid using a whisk. Simmer until it thickens.Place the filets in the gravy keeping the cooking juices if desired and finish cooking. Cook until the gravy coats the filets with a surplus of liquid. For tender and tasty filets serve the pork medium done.Slice the filets in medallions and decorate with the quartered pink grapefruit and a touch of herbs as desired. Serve immediately with accompanying season vegetables.
4
Féd. des producteurs acéricoles du Québec
3
4
5
1
2 Tbsp. (30 mL) oil
1 Tbsp. (15 mL) butter
1/3 lbs (150 g) pork filets
2 french shallots finely chopped
1/4 cup (60 mL) brown rum
3/4 cup (190 mL) pink grapefruit juice
1/3 cup (80 mL) Maple syrup
1 Tbsp. (15 mL) flour
2 Tbsp. (30 mL) butter
salt and ground pepper to taste
4 pink grapefruit quartered and skin removed
herb flakes to taste (thyme, basil, rosemary)
Pork Filets Glazed with Maple and Pink Grapefruit
4
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)oil
-
1 Tbsp.
(15 mL)butter
-
1/3 lbs
(150 g)pork filets
-
2
french shallots finely chopped
-
1/4 cup
(60 mL)brown rum
-
3/4 cup
(190 mL)pink grapefruit juice
-
1/3 cup
(80 mL)Maple syrup
-
1 Tbsp.
(15 mL)flour
-
2 Tbsp.
(30 mL)butter
-
salt and ground pepper to taste
-
4
pink grapefruit quartered and skin removed
-
herb flakes to taste (thyme, basil, rosemary)
Preparation
Heat oil in a pan and melt the butter at high heat. Brown the pork chops on each side, season and keep warm.
In the same pan, sauté shallots.
Deglaze with rum and reduce to half. Incorporate the grapefruit juice and continue to reduce to one quarter.
Add the maple syrup and bring to a boil. During this time, cream the butter and flour together. Add to the boiling liquid using a whisk. Simmer until it thickens.
Place the filets in the gravy keeping the cooking juices if desired and finish cooking. Cook until the gravy coats the filets with a surplus of liquid. For tender and tasty filets serve the pork medium done.
Slice the filets in medallions and decorate with the quartered pink grapefruit and a touch of herbs as desired. Serve immediately with accompanying season vegetables.
Source :
Féd. des producteurs acéricoles du Québec
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
