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Gunnar Damström
10-04-11, 04:09
To serve four you need:

About 600 grams (1.25 Lbs) of pork tenderloin
Peanut oil
2 dl (3/4 cup) finely chopped yellow onion or French shallots.
2 dl (3/4 cup) of crème fraiche (28%)
2 Tbsp crushed green pepper corns
1 cup of beef or chicken bouillon

Trim the tenderloins of membranes and excessive fat. Cut the tenderloin in 2 cm (3/4” medallions). Heat up 1 Tbsp peanut oil in a heavy frying pan over a medium heat. When the oil barely sizzles, gently cook the medallions, 6-8 at a time 3-4 minutes on each side, turning once. Set aside.

In a non-stick frying pan, sweat the onion over a medium-low heat in some olive oil until tender and transparent (10-15 minutes). Don’t let the onion brown. Add the crème fraiche, the bouillon, the green peppers and heat until boiling. Add the tenderloin medallions to the sauce and simmer under cover 15-20 minutes.

Serve with steamed peas or beans or boiled new potato.

gad June 15, 2010