Pork Medallions on Cinnamon Stick with Dried Fruit

For the pork medallions, season the medallions. Heat a teaspoon of clarified butter and brown the meat in it.

Pierce the medallions, insert a cinnamon stick through each and finish cooking in the oven over low heat.

Heat remaining clarified butter and sauté shallots. Add dried fruit and thyme. Bring to a boil with soup.

Cover the pot and remove from heat. Let the dried fruit swell for 30 minutes, season with balsamic vinegar.

Boil down a sauce from butter, cinnamon powder, orange peel, orange juice and pepper, coat the medallions with it.

Serve the pork medallions with dried fruit stock.

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