INGREDIENTS:
* 1 pork loin 2 kilos, cut into medallions 1 cm thick.
* 6 cloves of garlic.
* 1 package of pitted prunes.
2 tablespoons wine vinegar
2 cups of sweet wine
* 3 tablespoons Worcestershire sauce 2 tablespoons
sugar * 3 chopped onions.
* 1 tablespoon dried thyme 2 tablespoons
butter Salt and pepper to taste PREPARATION
:
1.-Align pork medallions with crushed garlic, salt and Worcestershire sauce.
2 .- Let them marinate for at least two hours.
3 .- Chop the prunes into two parts.
4 .- Remove the seeds if they have.
5 .- Cut the onions into small pieces. 6 .- Sudarlas
in a pot with butter.
7 .- Add the prunes.
8 .- Add the two tablespoons of sugar, sweet, salt and thyme.
9 .- Cook for twenty minutes over means thick. 10 .- Brown
medallions on both sides (ten minutes each) in a pan with hot oil.
11 .- Serve two medallions per person.
SUGGESTIONS: Serve with chips yams or potatoes (cut thinly and fry) and the plum sauce in a gravy boat apart.
Source: Nury de Sucre
* 1 pork loin 2 kilos, cut into medallions 1 cm thick.
* 6 cloves of garlic.
* 1 package of pitted prunes.
2 tablespoons wine vinegar
2 cups of sweet wine
* 3 tablespoons Worcestershire sauce 2 tablespoons
sugar * 3 chopped onions.
* 1 tablespoon dried thyme 2 tablespoons
butter Salt and pepper to taste PREPARATION
:
1.-Align pork medallions with crushed garlic, salt and Worcestershire sauce.
2 .- Let them marinate for at least two hours.
3 .- Chop the prunes into two parts.
4 .- Remove the seeds if they have.
5 .- Cut the onions into small pieces. 6 .- Sudarlas
in a pot with butter.
7 .- Add the prunes.
8 .- Add the two tablespoons of sugar, sweet, salt and thyme.
9 .- Cook for twenty minutes over means thick. 10 .- Brown
medallions on both sides (ten minutes each) in a pan with hot oil.
11 .- Serve two medallions per person.
SUGGESTIONS: Serve with chips yams or potatoes (cut thinly and fry) and the plum sauce in a gravy boat apart.
Source: Nury de Sucre
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