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🍽️ Pork Medallions with Kumquat Compote

580 kcal · 30 min · 4 servings

Ingredients

• 4 pork fillet medallions (kitchen-ready, á 150 g)
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil
• 400 g kumquat
• 1 unwaxed lime
• 1 unwaxed orange
• orange juice
• 2 tbsp butter
• 2 tbsp honey
• 20 ml orange liqueur

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with top and bottom heat.
2. 2. Wash the meat and pat it dry with a kitchen towel.
3. 3. Season the meat with salt and pepper.
4. 4. Heat oil in a pan and sear the meat on all sides.
5. 5. Place the meat in the preheated oven and bake for about 10 minutes.
6. 6. Wash the kumquats and pat them dry.
7. 7. Slice half of the kumquats into rounds.
8. 8. Cut the other half of the kumquats into quarters.
9. 9. Rinse the lime with hot water and dry it thoroughly.
10. 10. Cut the lime lengthwise into quarters and then into thin slices.
11. 11. Rinse the orange with hot water.
12. 12. Peel fine zest strips from the orange skin.
13. 13. Squeeze the juice from the orange.
14. 14. Top up the orange juice with additional juice to reach 120 milliliters.
15. 15. Melt the butter with the honey in a pot.
16. 16. Add the kumquat quarters, lime slices, and orange zest to the pot.
17. 17. Sauté the ingredients briefly.
18. 18. Deglaze the mixture with the orange juice.
19. 19. Simmer the compote over medium heat for about 5 minutes.
20. 20. Place the kumquat quarters in the center of pre-warmed plates.
21. 21. Place one pork medallion on top of the kumquat quarters.
22. 22. Arrange the kumquat slices and lime slices around the meat.
23. 23. Drizzle the dish with some compote liquid.
24. 24. Garnish the dish with orange zest and serve.

Nutrition per serving

• kcal: 580
• Protein: 39 g · Fett/Fat: 24 g · Carbs: 32 g