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Lorenza

Lorenza Ávila

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Recipe

Medallions of pork with mustard sauce

45 min
Complex
24
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A dish prepared to prepare pork with pores and a spectacular mustard sauce.
Learn more about Lorenza Ávila

Ingredients

4 servings
  • 3/4 of kilo of pork medallion
  • 3 cloves of garlic
  • 3 spoonfuls of soy sauce
  • 2 spoonfuls of rice vinegar
  • 1 tablespoon of sugar
  • 3/4 of kilo of leek
  • 2 spoonfuls of Butter
  • 3 shallots for mustard sauce
  • 1 tablespoon of vegetable oil for mustard sauce
  • 2 spoonfuls of sugar for mustard sauce
  • 3 spoonfuls of White wine vinegar (for the mustard sauce)
  • 4 spoonfuls of vermouth dry (for mustard sauce)
  • 1 Cup of beef bouillon for mustard sauce
  • 1 tablespoon of coarse grain mustard (for the sauce)
  • 1 pinch of black pepper

    Preparation

    Remove the fat from the pork medallions, and reserve. Cut the meat into medallions if it is not cut.
    Finely chop the garlic and mix it in a bowl with the soy sauce, rice vinegar and sugar. Put the pork in the bowl and mix so that the marinade covers everything. Reserve.
    Cut the pores in diagonal slices.
    Prepare the mustard sauce. Finely chop the echalots and pork fat that is reserved. Fry it in oil with the sugar until it caramelizes. Add the wine to the pan, along with the vinegar. Let it reduce until it has the consistency of honey. Add the Vermouth and let it reduce again. Put the broth and let it cook for 10-15 minutes.
    Pour the sauce into a new pan, passing it through a sieve. Add the mustard and salt and pepper.
    Melt the butter in a pan and put the pores, wine, salt and pepper. Cover the pan and let it steam. At the same time, put oil in a pan and cook the pork medallions about 3-4 minutes on each side.
    Put the pores on each plate, put on a pork medallion and cover with the mustard sauce. Serve it immediately.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    730
    kcal
    36%
    Carbohydrates
    55.5
    g
    19%
    Proteins
    48.1
    g
    96%
    Lipids
    34.6
    g
    53%
    Fiber
    3.4
    g
    6.7%
    Sugar
    30.5
    g
    34%
    Cholesterol
    135
    mg
    45%
    Esha
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