Description
The like medallions of pork, marinated in a spicy marinade and then drizzled with a delicious sauce of red currant, served with crispy baked potatoes... they're so delicious!
Ingredients
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Pork
400 g
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Red currants
250 g
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Ginger
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Soy sauce
4 Tbsp
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Water
4 Tbsp
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Dry red wine
150 ml
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Sugar
2 tsp
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Lemon peel
1 piece
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Flour
1 tsp
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Potatoes
5 piece
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Paprika sweet
2 tsp
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Salt
0.333 tsp
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Black pepper
1 pinch
Cooking
Prepare the marinade. Mash 70 gr. red currant berries, add grated on a fine grater ginger root, a bit of black pepper, 4 tablespoons of mineral water and soy sauce. Mix well.
The meat, cut into portions, put into a container in one layer and pour in marinade. Let promarinovatsya 30-50 minutes.
Potatoes wash and dry, brushing is not necessary. Cut each potato into 4 pieces to get the oblong segments.
Mix the paprika and sea salt, pour the mix into a plastic bag and also place the pieces of potatoes. A good shake potatoes in bag to roll them in the mixture pieces.
Put the potatoes on a baking sheet and place in the oven. Potatoes need to purchase a crispy crust.
Now start to prepare currant sauce. Take the remaining berries (180 g) and mash the berries. Place them in a deep saucepan, adding the zest of 1 lemon and red wine. In fact, it is desirable to take dry red wine. But I only had semi-sweet, and the berries were very sour, so in my case, semi-sweet wine was at the time. Same here, add the marinade in which marinated meat. Put on a small fire and bring to a boil.
Medallions clear from the berries from the marinade and fry on both sides until cooked.
Strain the sauce through a sieve, berries flesh lightly wipe through a sieve so that the sauce was thicker.
Put the strained sauce to the fire, add sugar to taste (I had 2 teaspoons), give him a little be. When the sauce is boiled, gently put a teaspoon of flour and mix well, allow to warm up for a few more minutes and remove from heat.
Put on a plate pork medallions, pour their hot currant sauce. Around lay the potato wedges. Garnish with sprigs of fresh currant.
The tender meat just melts in your mouth, currant sauce adds an unusual piquancy to the dish. And crispy potatoes is a great addition meals. Bon appetit!
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