Description
This recipe I found in a culinary magazine "Sale e pepe" and decided to try it. Simple to prepare, very tender and tasty.
Ingredients
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Pork
600 g
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Potatoes
2 piece
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Orange
1 piece
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Bread
2 slice
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Sage
4 piece
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Milk
0.333 cup
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Butter
40 g
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Garlic
2 tooth
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Dry red wine
0.25 l
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Salt
-
Black pepper
Cooking
Fillet should be of a thickness of about 4-5 cm Contractible culinary harness fillet in the cooking time remained the form of a medallion.
Butter (20 g) fry from all sides of the medallions tournedos. Add salt, pepper and add some orange juice (squeezed from orange). Leave on high heat for another 7-10 minutes.
Clean the potato. Grate it on a grater. Put the puree in a small dish, put on a slow fire. Add salt, pepper and a little grated orange peel. Stirring with a wooden spoon, gradually pour the hot milk, until a thick mass of mashed potatoes. Turn off the heat and leave the sauce aside.
In a blender blend bread, garlic, and 3-4 leaves of sage.
In a shallow form (or if you prefer, on a baking sheet) stacked medallions tournedos. Top mashed potatoes.
Then ground mixture of bread, garlic-sage.
Top thin slices of the remaining (20 g) of butter. Put in preheated oven (at medium altitude or on the "Grill") for 10 minutes at temp. 180°C.
Meanwhile, prepare sauce. In a small bowl pour the remaining orange juice and wine. Leave to boil until the sauce becomes thick (caramel). Serve medallions with wine-orange sauce.
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