Grilled Porto pork and pan-fried Parisian potatoes

1. Preheat the barbecue on medium-high power.
2. Trim the pork tenderloin by removing the white membrane, then slice it into 12 medallions. Salt and pepper.
3. In a saucepan, heat the oil over medium heat. Cook the shallots for 3 to 4 minutes.
4. Pour in the Porto and simmer until the liquid has reduced by half.
5. Add the demi-glace sauce and bring to the boil. Simmer for 3 to 4 minutes. Reserve.
6. In a skillet, melt the butter over medium-high heat. Cook the potatoes for 6 to 8 minutes, until they are golden brown. Salt and pepper. If desired, sprinkle with Espelette pepper. Reserve.
7. On the hot, oiled barbecue grill, cook the pork medallions for 2 to 3 minutes on each side for pink cooking.
8. Serve the pork with the sauce and the potatoes.

Idea to accompany:

Mixed greens salad, grapes, and goat cheese

In a bowl, mix 500 ml (2 cups) mesclun with 125 g (about ¼ lb) crumbled goat cheese, 250 ml (1 cup) red grapes cut in half, ½ minced red onion, 45 ml (3 tbsp) olive oil and 30 mL (2 tbsp) white balsamic vinegar. Salt and pepper.

Recipe developed in partnership with Pratico-Pratiques:

http://www.pratico-pratiques.com/