wanted something after Christmas to forget poultry!
finely chop 1 medium onion,1 garlic clove, lightly fry until translucent, remove from pan, increase heat ,seal and brown 4 pork fillet medallions, remove from pan keep warm, return onions and garlic to pan, add port when just browning, add red wine then leave to reduce by 50% season to taste add redcurrant jelly to taste, return fillets to reduction cook until fillets feel firm to touch. serve with reduction over top of fillets.
do not overcook pork as it will go tough.
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