Pork Filets Glazed with Maple and Pink Grapefruit
- 30 ml of oil (2 tablespoons)
- 15 ml of butter (1 tablespoon)
- 600 g of pork filets (1 1/3 lbs.)
- 2 french shallots finely chopped
- 60 ml of brown rum (1/4 cup)
- 180 ml of pink grapefruit juice (3/4 cup)
- 80 ml of maple syrup (1/3 cup)
- 15 ml of flour (1 tablespoon)
- 30 ml of butter at room temperature (2 tablespoons)
- Salt and ground pepper to taste
- 4 pink grapefruit quartered and skin removed
- Herb flakes to taste (thyme, basil, rosemary)
- Heat oil in a pan and melt the butter at high heat. Brown the pork chops on each side, season and keep warm.
- In the same pan, sauté shallots.
- Deglaze with rum and reduce to half. Incorporate the grapefruit juice and continue to reduce to one quarter.
- Add the maple syrup and bring to a boil. During this time, cream the butter and flour together. Add to the boiling liquid using a whisk. Simmer until it thickens.
- Place the filets in the gravy keeping the cooking juices if desired and finish cooking. Cook until the gravy coats the filets with a surplus of liquid. For tender and tasty filets serve the pork medium done.
- Slice the filets in medallions and decorate with the quartered pink grapefruit and a touch of herbs as desired. Serve immediately with accompanying season vegetables.
* On peut remplacer le rhum par du Sortilège (liqueur québécoise à base de whisky et de sirop d'érable), du whisky ou du brandy.