Bistro Vivant in McLean, VA shared a holiday recipe. Enjoy Pork Tenderloin Medallions and Pumpkin Cream With Chestnut and Spiced Milk Cappuccino.
Yield Serves 4
Pork2 Large Pork Tenderloin cut to 2’ medallions
2 Teaspoon Olive Oil
Salt and Pepper
10 Oz Pumpkin
1 Oz Butter
4 fl Oz Crème Fraiche
2 Oz Chestnuts
Spiced Milk Cappuccino
Pinch Of Grated Nutmeg
10 fl Oz Whole Milk
Pork: Heat the olive oil in a non-stick frying pan and sautéed the pork medallions for 2 minute on each side. Season to taste.
Pumpkin Cream: Boil the pumpkin in salt water for 20 minutes, drain and press them slightly to extract excess water. Mix in a blender and add the butter and crème fraiche. Serve with chestnuts cut into medium size bits.
Spice Milk Cappuccino: heat the milk and the spices and blitz with a hand mixer until it turns fluffy.
Serving: heat four deep plates, place 3 pork medallions on each plate, pour the pumpkin cream in the middle and place the chestnut chunks on top. Add the fluffy milk cappuccino on top.