John Myers
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Comhábhair
Pork medallions in a coat
- 2 Tairloin muiceola
- 100 g Bacon
- Salann, piobar gourmet
- Ola lus na gréine le haghaidh friochadh
Homemade gnocchi 's
- 500 g Prátaí, waxy
- 175 g Plúr
- Salann, piobar gourmet
treoracha
Tairloin muiceola
- Wash the pork tenderloin, pat dry with a paper towel. Then salt, pepper. Take the bacon out of the packaging and divide the strips. Place a little overlap and wrap the seasoned pork tenderloin in it. Do the same with the second.
- Take a pan and heat the sunflower oil in it. Fry the wrapped pork tenderloin vigorously all around and preheat the oven to 180 degrees circulating air or 200 degrees top / bottom heat.
Gnocchi - batter
- In the meantime, weigh, peel and chop the potatoes. Put on a saucepan with water and bring to a boil. When it boils, add salt to the water and the chopped potatoes. Cook for about a quarter of an hour, then drain well and pour into a bowl.
- Take a tamper and pound it. Then salt and pepper well. Then let it cool down before continuing.
Pork tenderloin 's oven
- When everything is seared all over, place the pork fillets in the preheated oven and cook in it for about 20 minutes.
- After the whole thing has cooled down a bit, slowly add the flour little by little. And you mix an even dough with your hands. Now fill a large pot with water again and bring it to a boil too. In the meantime, cut the dough into thirds.
- Flour the work surface a little and shape the dough into a roll. Then cut off the slices with a knife and use a fork to make the desired pattern. When the water boils, add salt and add the gnocchi. They are done when they swim upstairs.
Freastal ar
- After the pork fillets have been cooked, remove them and cut them into slices. Put the gnocchi in a sieve after cooking. Then put them in the middle or as you like on a flat plate. Cut the pork medallions into several slices and add them.
- Thicken the leaked juice that has formed and then drizzle it over both. Sprinkle with a little chopped parsley and enjoy immediately!
