1. Mix together all marinade ingredients and marinate the pork, covered overnight (24 hrs)in the fridge. 2. Remove pork and gently pat dry with a paper towel. 3. Cook the pork over medium high heat in a skillet with the butter and the oil for about twenty minutes, or until well browned on all sides. 4. Deglaze with the marinade and braise for 3-5 minutes. 5. Remove the filets when fully cooked(170° inside), set aside, and keep warm. 6. Reduce the sauce by about one third, about 20-25 minutes and then incorporate the cream and estragon sprigs. 7. Cook for another 5 minutes, or until thickened. 8. Cut the pork into medallions, and pour the sauce on top to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
