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Leeks
Pork medaillons with Blue cheese and leeks sauce
Author:
Les Cultures de chez nous
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Preparation
15
Baking
20
Portions
4
Freezing
No
Calories
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Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
2 pork fillets into slices of 2,5 cm (1 inch) thick
Salt and pepper
30 ml (2 tablespoons) of olive oil
15 ml (1 tablespoon) of butter
1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
125 ml (1/2 cup) of chopped pecans
60 ml (1/4 cup) of white wine
125 ml (1/2 cup) of Blue cheese (Cambozola, Bénédictine, Stilton, etc.)
250 ml (1 cup) of cooking cream
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Pork medaillons with Blue cheese and leeks sauce
From
Sep 23
to
Jan 01
Preparation
Season pork medaillons with salt and pepper. Preheat a large pan with olive oil and butter at high heat. Brown pork medaillons 1 minute for each side and remove from pan and keep warm.
In the same pan, low heat at medium and brown leeks for 3 minutes. Add pecans and cook one minute. Pour white wine and reduce of an half. Add cream and cook for 2 to 3 minutes. Add pork medaillons and cooking juice. Simmer one minute and verify seasoning.
Serve with mashed potatoes or oven baked Greek style potatoes.
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