Pork fillet with blueberry sauce

French cuisine is still known as one of the most famous in the world, and it is undoubtedly the most sophisticated. Flavors that seem incompatible to most, such as pork and fruit, she harmonizes into an unforgettable experience.

Preparation steps

Boil the blueberries with the sugar briefly, let them cool and drain the berries, and save the liquid.
Cut the pork fillet into medallions (steaks), sprinkle them with and flour on one side.
Fry them in heated oil first on the floured side and then until golden yellow on all sides.
Meanwhile, lightly fry sliced apples in 10 g of heated butter until they get colored, and finally sprinkle them with cinnamon.
In the pan from which you took out the meat, add the blueberry juice, jam and boil gently, then stir in the remaining sliced butter, and finally add the blueberries.

Serving

Serve the baked medallions with apples and pour over the prepared sauce.

Advice

You can put 1-2 tablespoons of red wine in the sauce for additional aroma.

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