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Asparagus
Pork medaillons with fresh tomatoes, shallot and asparagus
Author:
Les Cultures de chez nous
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Preparation
25
Baking
15
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1 package of fresh asparagus
125 ml (1/2 cup) of finely sliced French shallots
2 chopped garlic cloves
60 ml (1/4 cup) of olive oil
125 ml (1/2 cup) of white wine
125 ml (1/2 cup) of beef broth
1 pork fillet (about 600 gr)
12 small cooked potatoes sliced in two
4 red tomato slices
4 yellow tomato slices
60 ml (1/4 cup) of finely chopped fresh basil
Salt and pepper
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Pork medaillons with fresh tomatoes, shallot and asparagus
From
Sep 27
to
Jan 01
Preparation
Set the oven grill higher.
Preheat oven at "broil".
Set asparagus over a cookie sheet and lightly oil. Salt and pepper. Oven bake until tenderness, for about 6 minutes, and stir once while baking.
In a pan, slowly cook shallots and garlic into oil for 2 to 3 minutes. Add wine and reduce of an half. Set broth and simmer for 2 minutes. Pour sauce in a bowl. Set aside.
In the same pan, add a bit of olive oil and brown pork medaillons on both sides, until meat is pink. Salt and pepper. Remove from pan and set aside at warm.
Deglaze pan with shallots sauce. Rectify seasoning. Quickly heat up potatoes and asparagus in the pan.
Set a slice of red tomato and a slice of yellow tomato in each plate. Spread with basil. Cover with aspragus and potatoes then set medaillons over vegetables. Coat with sauce.
Chef's notes
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