Preparation First, slice the Selecta loin in two-finger-thick medallions, add salt and pepper and put them aside. Now it is time to prepare the red berry sauce. For that purpose, put a pan in the fire and add half a tablespoon of butter. Once hot, add the –previously washed– red berries and sauté them for a couple of minutes. After that, add the orange juice, the sugar, salt, black pepper, crushed garlic, balsamic vinegar and the –dissolved– cornflour. Mix until it thickens. Meanwhile, in a griddle pan with a jet of oil, brown the loin on a low fire so it is cooked on the inside and not burned on the outside. Presentation On a shallow dish, place the medallions or fillets. Pour the red berry sauce and add any whole berry that might have remained untouched. As a side, the loin can be served with mashed potatoes.
