Recipe

Piglet noisettes with creamed honey, sweet lemon and rosemary (created by Giovanni Apollo)

Piglet noisettes with creamed honey, sweet lemon and rosemary (created by Giovanni Apollo)

Servings : 4

Directions : 70 minutes

Cook in : 12 minutes

Ingredients

2 pork fillets cut into 1” thick medallions
4 tbsp creamed honey
4 tbsp cider vinegar
1 tbsp rosemary, finely chopped
1 ½ cup chicken broth
1 tbsp cornstarch dissolved in cold water
2 tbsp butter
2 tbsp oil
Salt, pepper

Directions

In a dish, combine the creamed honey, cider vinegar and rosemary.
Mix and place the pork medallions in the marinade and let sit 1 hour.
Remove the pork medallions and set aside.
Transfer the marinade to a saucepan and reduce by half by cooking on low heat.
Add the poultry broth and the cornstarch and cook on low heat for 3 minutes. Incorporate the butter by whisking vigorously. Set aside.
In a pan, heat oil on medium, sear the seasoned medallions for 3 minutes on each side and place in the creamed honey sauce. Simmer on low for 3 minutes. Serve with sautéed potatoes and green vegetables.

Recipe development : Chef Giovanni Apollo

Photo credits :
Marie-Élaine Thibault, Chef-stylist
Marc-André Lapierre, photographer