John Myers
Pork Medallions with Rosemary Orange Butter
The perfect pork medallions with rosemary orange butter recipe with a picture and simple step-by-step instructions.
- 3 Juice of 3 organic oranges
- 1 branch Rosemary
- 1 Grated zest and loosened fillets of 1 organic orange
- 100 g Butter
- 8 Pork filets
- 1 tbsp Extra virgin olive oil
- 400 g Tagliatelle
- Salu and freshly ground black pepper
- Bring the orange juice to the boil in a small saucepan and reduce by half, then let it cool down. Chop the rosemary needles.
- Beat the soft butter until frothy, stir in the rosemary needles and orange peel, stir in the cooled orange juice and season the butter with salt and pepper, then place in the freezer.
- Preheat the oven to 150 degrees.
- Wash the pork medallions, pat dry and season with salt and pepper on both sides. Heat the olive oil in an oven-safe pan and sear the medallions on high heat for 2 minutes on each side, then place the pan in the preheated oven for about 8-10 depending on the thickness Let it stand for minutes. Take it out of the oven and wrap the medallions in aluminum foil for about 5 minutes. Do not put the pan away, you will still need it!
- In the meantime, cook the tagliatelle al dente according to the instructions on the packet.
- Put the pork medallions back in the pan with any liquid that has leaked out and heat gently. Add 2/3 of the orange butter and the orange fillets. Turn the medallions in butter.
- Put the drained tagliatelle back into the saucepan and carefully stir in the rest of the orange butter. Arrange the tagliatelle on 4 plates and drape the medallions and some orange fillets on top. Drizzle with butter and serve immediately.
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