Kangaroo with quince sauce

we clean the nerves of the kangaroo tenderloins well.
In a hot pan, reduce the port to a third.
then add the quince, dissolving it well.
Finally we add the deciliter of kangaroo juice, letting the sauce reduce.
for the sirloin we will season and mark on the grill until golden brown on all sides.
For the presentation of the dish, we cut the sirloin into three medallions and we sauce it with hot sauce. We will garnish it with a truffle and currant vinaigrette.