Médaillons de Porc à l’Huile de Noix

This dish is the result of experimenting with marinating lean meat in a well-flavoured oil, but with none of the usual wine, vinegar or fruit juice. The result is a delicate and very clean-tasting meat dish with the full flavour of the oil unmasked. You may like to try something similar with breast of chicken and perhaps a marinade of hazelnut oil and a few toasted chopped hazelnuts in the sauce.