Pork medallions with garlic and herb crust with saffron mash
Pork medallions with garlic and herb crust with saffron mash

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, pork medallions with garlic and herb crust with saffron mash. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal. Sage Pork Tenderloin Medallions with White Wine JusPork.

To get started with this recipe, we have to first prepare a few components. You can have pork medallions with garlic and herb crust with saffron mash using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pork medallions with garlic and herb crust with saffron mash:
  1. Make ready 2-3 good sized, good quality potatoes
  2. Take 8 medallions
  3. Make ready Stale bread (50 g or so)
  4. Take Clove garlic
  5. Make ready Fresh parsley
  6. Make ready Fresh rosemary
  7. Make ready Saffron
  8. Get Knob butter
  9. Prepare to taste Salt
  10. Get Olive oil

Pork Tenderloin Medallions with Dijon-Cream Sauce and Couscous. Add pork and brown on all sides. Whisk in mashed garlic, remove from heat, and season to taste with salt Slice pork into ½-inch medallions, fan out on plates, and drizzle with gravy. Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them.

Instructions to make Pork medallions with garlic and herb crust with saffron mash:
  1. Peel chop and boil potatoes in salted water. When cooked, drain, mash with butter, add saffron, mash some more and set a side in a warm place
  2. In a mini chopper, whizz up bread, garlic and herbs to get yummy breadcrumbs
  3. Wash and dry pork. Fry in oil on medium heat for 4-5 mins turning frequently, salt to taste. Place on foil. Add breadcrumbs, press down firmly.
  4. Place under hot grill until brown
  5. Plate up and enjoy :)

Garnish the platter with the rosemary sprigs. Dip the floured pork loin into the eggs then roll in the herbed breadcrumb mixture to coat. Dip into the egg and herbed breadcrumbs once more. Add the pork and fry for two minutes on each side until crisp and golden. A creamy side like mashed potatoes pairs perfectly with the hearty, crusted pork.

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