Pork filets in port wine jelly on salad/ variation with cranberries

Name: Pork filets in port wine jelly on salad/ variation with cranberries
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 small, thin medallions of pork (à 25 g); some stem(s) Thyme; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 sheets Gelatine; 75 ml red port wine; 100 g Lamb's lettuce; 150 g Frisée salad; 3 TABLESPOONS White wine vinegar; 1 pinch Sugar; 2 TABLESPOONS Cranberries in their own juice (glass)

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 small, thin medallions of pork (à 25 g)
some stem(s) Thyme
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 sheets Gelatine
75 ml red port wine
100 g Lamb's lettuce
150 g Frisée salad
3 TABLESPOONS White wine vinegar
1 pinch Sugar
2 TABLESPOONS Cranberries in their own juice (glass)

Directions

1
Wash the meat, dab dry. Wash the thyme, dab dry, put some aside for garnishing, dab off the rest. Heat oil in a pan. Fry the meat for about 2 minutes on each side. Season with salt and pepper.
2
Sprinkle the fillets with thyme and remove. Let them cool down, put frying fat aside. Soak gelatine in cold water, squeeze out and dissolve carefully. Stir in port wine. Put the medallions in the freezer for 10 minutes and take them out. Carefully spread the port wine mixture over the medallions with a spoon and chill. Wash and clean the salads, pluck small and drain well. Whisk frying fat with vinegar. Season with salt, pepper and sugar. Arrange salad and medallions on plates.
3
Carefully spread the port wine mixture over the medallions with a spoon and chill. Wash and clean the salads, pluck small and drain well. Whisk frying fat with vinegar. Season with salt, pepper and sugar. Arrange salad and medallions on plates. Drizzle with vinaigrette, spread cranberries on the salad. Garnish with thyme