John Myers
Contents
show
Ingredients
- 1 Lemon untreated
- 300 g Whipped cream
- 400 ml Vegetable broth
- 100 g Mascarpone
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 1 pinch Sugar
- 500 g Pork tenderloin
- 200 g Rice
- 50 g Parma ham
- 50 g Grana Padano Parmesan
- 4 Sprigs of basil
- 3 tbsp Olive oil
- 1 tbsp Butter
- 1 Lemon fresh
Instructions
Lemon sauce
- Wash and rub the lemon, then cut in half and squeeze. Mix the cream, vegetable stock, 3 tbsp lemon juice, lemon zest and mascarpone in a saucepan, bring to the boil and reduce over low heat for 20 minutes. Season to taste with salt and pepper.
preparation
- Cut the pork fillets into medallions about 2cm thick, season with salt and pepper. Roughly slice the cheese. Cover the medallions with cheese and roll them up in a slice of ham. Boil the rice in salted water until al dente, drain and drain. Pluck the basil leaves.
flesh
- Heat the oil in a large pan and fry the medallions for 2 minutes on each side. Take out of the pan and keep warm. Put butter in the pan, add 2 tablespoons of lemon juice and heat briefly. Pan the fillets in it.
final spurt
- Mix the rice, basil and sauce and serve with the fillets. Garnish with lemon quarters.
Nutrition
Serving: 100gCalories: 235kcalCarbohydrates: 10.7gProtein: 9.4gFat: 17.4g
