Ingredients for 4 servings:
For the chutney:
500g sour cherries
500g sweet cherries
350g shallots/onions
1 walnut-sized piece of fresh ginger
1-2 red chillies
350ml port wine
120ml red wine vinegar
180g sugar
2 bay leaves
1 tsp coriander seed
1 tsp cumin seed
2 tbsp fresh rosemary needles
4 allspice seeds
For the pork medallions:
4 pork medallions á 120g
pepper, salt
4 slices of bacon
1-2 tablespoons sunflower oil
1 sprig of rosemary
Preparation:
1. Pit the cherries. Finely dice onions. Peel ginger and grate finely. Chop chili finely. Mix everything with port wine, vinegar, sugar, bay leaves, coriander, cumin, rosemary and allspice and boil down over medium heat for about 1.5 hours.
2. Pepper and salt the meat. Wrap each medallion with a slice of bacon, pinning with a wooden stick.
3. Heat fat and fry medallions on both sides for about 5 minutes, let rest in aluminum foil for 10 minutes.
4. Serve meat with chutney and garnish with rosemary.
Serve with fried polenta slices.
Pour remaining chutney into jars and store in refrigerator.
Preparation time approx. 40 minutes
Nutritional values per serving approx.:
Calories: 835
joules: 3498
Protein: 38,5 g
Fat: 23,6 g
Carbohydrates: 89.8 g
(FoodCentrale by ddp images)
