Main courses

Pork Filets Glazed with Maple and Pink Grapefruit

Pork Filets Glazed with Maple and Pink Grapefruit

Ingredients
  • 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)
Servings
4 portions
Method
  1. Heat oil in a pan and melt the butter at high heat. Brown the pork chops on each side, season and keep warm.
  2. In the same pan, sauté shallots.
  3. Deglaze with rum and reduce to half. Incorporate the grapefruit juice and continue to reduce to one quarter.
  4. 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.
  5. 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.
  6. 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.
Additional information

 

* On peut remplacer le rhum par du Sortilège (liqueur québécoise à base de whisky et de sirop d'érable), du whisky ou du brandy.