Grilled Porto pork and pan-fried Parisian potatoes

 Cooking 16 minutes
 Preparation 15 minutes
 4 servings


  • 1 pork tenderloin of 600 g (about 1 ½ lb)
  • 3 dry shallots (French), minced
  • 60 ml (1/4 cup) porto
  • 125 ml (1/2 cup) demi-glace sauce
  • 1 packet (368 g) of Florette parisian potatoes
  • 15 ml (1 tbsp) olive oil
  • 30 ml (2 tbsp.) Butter
  • 5 ml (1 tsp) Espelette pepper


  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:

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