Honey-glazed pork medallions on the griddle with roasted Bergeron apricots
Ingredients (serves 4)
- 8 thick slices of pork fillet, 2.5 to 3 cm
- 4 Bergeron apricots, pitted and halved
- 5 cl of liquid honey
- A few drops of sherry vinegar or cider vinegar
- Salt and freshly ground pepper
- 10 g of pink peppercorns
Griddle preparation
1. Prepare the meat (in advance)
30 minutes before cooking, arrange the pork slices. Season with salt and pepper, add a little thyme blossom, a few drops of olive oil and white wine. Cover with cling film and refrigerate.
2. Preheat the griddle
Turn on the griddle to medium heat.
3. Preparing the apricots
Using a sharp knife, slightly trim the rounded side of the apricot halves so they sit flat on the griddle.
4. Cooking the pork
Remove the pork slices, pat them dry with kitchen paper, then sear them on one side of the griddle for about 5 minutes.
5. Cooking the apricots
On the other zone, place the apricot halves cut side down on the griddle and cook for 1 minute. Turn them over, season with salt and pepper, then cook for another 1 minute before setting aside.
6. Honey and finishing touches
Turn the pork medallions over, season again with salt and pepper. Place each slice on half a roasted apricot, add a few drops of vinegar, then drizzle lightly with honey using a spoon. Cook for another 3 minutes.
Serving and sides
Serve 2 medallions per person on very hot plates. Sprinkle with lightly crushed pink peppercorns.
Enjoy with a well-chilled Rhône white (Hermitage) or, for a bolder touch, an aged Banyuls.
Recipe by Patrick Asfaux for vivaplancha.com
