IMBB #24: Make it in 30 Minutes - Part I - Medaillons de porc napped with Kiwi-Sauce
Barett from Too many chefs is hosting this month IMBB: Make it in 30 Minutes.
A real challenge! I succeeded although I encountered some difficulties. The glass where I store my pasta was broken, so I had first to look very close at the Tagliatelle. Sherds are no good in food. But then finally I could start:
Ready, Steady, Cook!
Medaillons de porc napped with Kiwi-Sauce
Makes 2
250 - 300 g tenderloin of pork
Pepper/salt
Butter
Kiwi-Sauce
1/2 Kiwifruit, peeled and cuted in slices
1 1/2 Kiwifruit, peeled
1/2 tb white wine
1 ts sugar
salt, pepper
1 ts fresh mint, chopped
130 g Tagliatelle
Preheat oven to 80 C.
Cut pork tenderloin in 3 cm thick portions, season with pepper/salt and saute in butter for around 10 Minutes, remove from pan, keeping hot in preheated oven (80C).
Kiwi-Sauce: Place all the ingredients (except mint) in a blender; purée. Pass the purée through a fine mesh sieve and transfer to the pan where you sauted the medaillons. Keep warm but do not cook.
Cook the Tagliatelle according to the directions on the box. Serve together with medaillons and Kiwi-Sauce. Garnish with mint.
I even had some time left to prepare a simple dessert.
Tagged with: IMBB24 + 30Minutes
A real challenge! I succeeded although I encountered some difficulties. The glass where I store my pasta was broken, so I had first to look very close at the Tagliatelle. Sherds are no good in food. But then finally I could start:
Ready, Steady, Cook!
Medaillons de porc napped with Kiwi-Sauce
Makes 2
250 - 300 g tenderloin of pork
Pepper/salt
Butter
Kiwi-Sauce
1/2 Kiwifruit, peeled and cuted in slices
1 1/2 Kiwifruit, peeled
1/2 tb white wine
1 ts sugar
salt, pepper
1 ts fresh mint, chopped
130 g Tagliatelle
Preheat oven to 80 C.
Cut pork tenderloin in 3 cm thick portions, season with pepper/salt and saute in butter for around 10 Minutes, remove from pan, keeping hot in preheated oven (80C).
Kiwi-Sauce: Place all the ingredients (except mint) in a blender; purée. Pass the purée through a fine mesh sieve and transfer to the pan where you sauted the medaillons. Keep warm but do not cook.
Cook the Tagliatelle according to the directions on the box. Serve together with medaillons and Kiwi-Sauce. Garnish with mint.
I even had some time left to prepare a simple dessert.
Tagged with: IMBB24 + 30Minutes
