John Myers
Cooking: Pork Medallions in Pepper Sauce
The perfect cooking: pork medallions in pepper sauce recipe with a picture and simple step-by-step instructions.
- 1 Pork tenderloin
- 400 ml Veal stock
- 200 ml Cream
- 2 tbsp Green peppercorns pickled
- 1 shot Cointreau
- 1 shot Noilly Prat
- Salt and pepper
- Flour to set
Croquettes:
- 50 Floury potatoes
- 2 tbsp Flour
- 2 tbsp Strength
- 1 Egg yolk
- Salt
- Nutmeg
- Flour
- Egg
- Breadcrumbs
- Cut the pork tenderloin into pieces, fry briefly in hot oil in a pan and take out again. Deglaze the roast set with Cointreau, add the wine, the pepper and the stock, reduce everything a little
- Then add the cream, season it, if necessary thicken with a little flour and finally add the meat and let it boil again briefly.
- For the croquettes, cook the potatoes until soft, press them through the press and place them on the stove again and let them steam off.
- Now add the other ingredients and knead well, the dough should not be too firm or too loose, but above all it should no longer stick.
- Now form small balls and roll them first in flour, then in egg and breadcrumbs and bake in the deep fryer.
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