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
Ingredients
Pork
2 Large Pork Tenderloin cut to 2’ medallions2 Teaspoon Olive Oil
Salt and Pepper
Pumpkin Cream
10 Oz Pumpkin
1 Oz Butter
4 fl Oz Crème Fraiche
2 Oz Chestnuts
Spiced Milk Cappuccino
1 clove
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.
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