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Saturday, May 14, 2011

Pork Medallions with Cream & Dill on Lentils

Pork fillet in a piece, about 300g. Brown on all sides for a few minutes only, butter in the pan if possible. Move to a baking dish and bake in 150 C oven. Will take about 20 minutes to cook through. Rest for 5 minutes before cutting!

Cook French lentils.

For sauce cook some very finely chopped onion and garlic, in pork pan if not too blackened. Deglaze with white wine, about a cup. Add frozen chicken stock cubes. Reduce until slightly thickened. Add cream (lots!) and dill and reduce a little further.

Serve pork fillet sliced into thiock medallions on the lentils, pour over the cream sauce.

Accompany with steamed green beans.

Result: 5. Quite messy and time consuming but worth the effort.

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