John Myers
Contents
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Ingredients
- 8 Pork fillet medallions a 40 gr. From Iberico pork
- 1,5 tbsp Cinnamon powder
- 1 Diced shallot
- 0,125 L Sherry dry
- 200 g Cream
- 1 Bay leaf
- Vanilla salt
- Black pepper from the mill
- 1 pinch Sugar
- 1 pinch Chilli from the mill
- 300 g Jacket potatoes
- 250 g Eggplant cubes
- 30 g Onion sticks
- 1 Chopped garlic
- Fresh thyme
- Sage leaves, fresh, cut into strips
- Salt
- Extra virgin olive oil
Instructions
- Dry marinate medallions with 1 tablespoon of cinnamon for 3-4 hours. 3tbsp Heat the olive oil, fry the medallions vigorously on both sides and leave to cook in a preheated oven at 80 degrees for about 20 minutes.
- Sauté the shallot cubes in the remaining frying fat. Deglaze with sherry and reduce by half while stirring over high heat. Add cream and bay leaf. Continue to boil down while stirring over medium heat. With vanilla salt, pepper, chilli, remaining cinnamon and Before serving, cook the medallions in it for about 2 minutes.
- Potato cubes in 4 tablespoons. Fry the olive oil all over. Add the aubergine cubes and fry while stirring. Fold in onion sticks and herbs, fry until done and season with salt and pepper.
- Arrange the vegetables in a ring on preheated plates, place the medallions on top and top with the sauce. Remove the ring.
Nutrition
Serving: 100gCalories: 161kcalCarbohydrates: 11gProtein: 1.8gFat: 9.9g
