Pork Tenderloin Fillet With Blueberries
|Pork tenderloin||1 1⁄2 Pound, cut into 1/2 in 1,25 cm slices|
|Black pepper||1⁄2 Teaspoon|
|Cognac||1⁄4 Cup (4 tbs)|
|Cornstarch||1 Teaspoon (Cornflour)|
|Sour cream||3 Tablespoon (Creme Fraiche)|
|Blueberry jam||3 Tablespoon|
Heat a browning dish in the microwave oven for 6-8 minutes, following the manufacturer's instructions.
Flatten the slices of pork tenderloin (fillet) with a pastry roller (rolling pin), and brush on both sides with a mixture of the black pepper, salt and oil.
When the browning dish is hot, put in the slices of pork.
Pour the cognac into a cup and heat in the oven for 1 minute on HIGH.
Set alight and pour over the meat.
When the flames go out, turn the slices of meat.
Cover and microwave on HIGH for 5 minutes.
Place the meat on a heated serving dish and cover with aluminum (aluminium) foil.
Mix the cornstarch (cornflour) with the port until a smooth paste is formed.
Add to the browning dish with the sour cream (creme fraiche) and jam.
Heat for 2 minutes on HIGH.
Add more salt if needed, pour over the meat