Filet with port wine jelly on salad

Name: Filet with port wine jelly on salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Pork tenderloin; 4-5 Stem(s) Thyme; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 sheets Gelatine; 75 ml red port wine; 200 g Leaf salads (e.g. field and frisée salad); 1 small onion; 3-4 Tbsp White wine vinegar; 2 TABLESPOONS thickened wild cranberries (glass)

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Pork tenderloin
4-5 Stem(s) Thyme
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 sheets Gelatine
75 ml red port wine
200 g Leaf salads (e.g. field and frisée salad)
1 small onion
3-4 Tbsp White wine vinegar
2 TABLESPOONS thickened wild cranberries (glass)

Directions

1
Dab meat dry and cut into 8 thin medallions. Wash the thyme and pluck the leaves from the stems.
2
Heat 1 tablespoon of oil in a frying pan. Fry the medallions for about 2 minutes on each side. Season with salt and pepper and sprinkle with thyme. Take them out and let them cool down. Put the pan with frying fat aside.
3
Soak gelatine in cold water. Place medallions in the freezer for about 10 minutes. Squeeze out the gelatine and dissolve in a saucepan over a mild heat. Stir in port wine. Remove medallions and cover with lukewarm port wine jelly.
4
Place in the refrigerator for another 15 minutes.
5
Salads clean, wash, shake well dry and pluck a little smaller. Peel and finely chop the onion. Heat 1-2 tablespoons of oil in the frying fat. Fry the onion in it. Stir in vinegar and cranberries. Season with salt and pepper.
6
Arrange salad and medallions. Drizzle with marinade.