Wednesday, December 16, 2015

Holiday Recipes: Pork Tenderloin Medallions and Pumpkin Cream

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
2 Large Pork Tenderloin cut to 2’ medallions
2 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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