Honey-glazed pork medallions with 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.
3. Preparing the apricots
Using a sharp knife, slightly trim the rounded side of the apricot halves so they can sit flat on the griddle.
4. Cooking the pork
Remove the pork slices, pat them dry with paper towel, 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. Cook for 1 minute, turn them over, season with salt and pepper, and cook for another 1 minute, then set aside.
6. Honey and finishing touches
Turn the pork medallions, season with salt and pepper. Place them on the roasted apricot halves, add a few drops of vinegar, then drizzle lightly with honey using a spoon. Continue cooking for 3 minutes.
Serving and accompaniments
Serve 2 medallions per person on thoroughly heated plates. Sprinkle with lightly crushed pink peppercorns.
Pair with a well-chilled Rhône white (Hermitage) or, for a bolder match, an aged Banyuls.
Recipe by Patrick Asfaux for Vivaplancha
