Pork Fillet in Sweet and Sour Sauce

Method

1. Bring a pot of water to a boil and blanch the pearl onions for a few seconds. Drain and peel them.
2. Squeeze the oranges to obtain the juice. Set aside.
3. Halve the grapes and set aside.
4. Trim the pork fillet by removing any silverskin and connective tissue. Cut into thick medallions (about 2–3 cm).
5. Season the pork medallions with salt and pepper, then coat lightly in rice flour.
6. Melt a knob of butter in a large non-stick pan over medium-high heat. Add the pork medallions and sear until golden brown on both sides.
7. Add the thyme and sage sprigs, then the peeled pearl onions to the pan. Cook for a couple of minutes, stirring.
8. Deglaze with sherry, letting the alcohol evaporate. Scrape up any browned bits.
9. Pour in the orange juice and add the halved grapes. Stir to combine.
10. Reduce the heat to low and mount the sauce by swirling in two small pieces of cold butter. Shake the pan gently to emulsify.
11. Taste and adjust seasoning with salt and pepper.
12. Serve immediately, garnished with fresh thyme leaves.