RECIPE SERVES 4
200 g DORBLU Royal Blu
800 g pork fillet
8 slices of streaky bacon
120 ml water
80 ml sherry or dry white wine
3 tbsp cold butter
Cut the pork fillets into 8 equal pieces. Wrap the pieces in the bacon and secure with a cocktail stick. Season the medallions with pepper and brown on all sides in a pan over medium heat for approx. 5 minutes. Keep warm.
Cut the DORBLU Royal Blu into bite-sized chunks and place to one side. Deglaze the meat juices with the water and sherry and reduce by 50 %.
Stir the cold butter into the liquid with a whisk or the back of a dessert spoon until an emulsion is formed. More butter can be added according to taste.
Reduce the heat and add the medallions to the sauce and turn briefly.
Finally, add the DORBLU Royal Blu pieces to the sauce and serve immediately.
Serve with fresh green beans, steamed tomatoes and fried potatoes. DORBLU Royal Blu pieces can also be varied in a multitude of ways with other stocks and sauces.