Pork medaillions with fresh tomatoes, shallot and asparagus

Name: Pork medaillions with fresh tomatoes, shallot and asparagus
Prep time: 40 min
Cook time: 15 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 1 package of fresh asparagus; 125 ml (1/2 cup) of finely sliced French shallots; 2 chopped garlic cloves; 60 ml (1/4 cup) of olive oil; 125 ml (1/2 cup) of white wine; 125 ml (1/2 cup) of beef broth; 1 pork fillet (about 600 g); 12 small cooked potatoes sliced in two; 4 red tomato slices; 4 yellow tomato slices; 60 ml (1/4 cup) of finely chopped fresh basil; Salt and pepper

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Author: Crazy Leeks

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Preparation 25

Baking 15

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

1 package of fresh asparagus
125 ml (1/2 cup) of finely sliced French shallots
2 chopped garlic cloves
60 ml (1/4 cup) of olive oil
125 ml (1/2 cup) of white wine
125 ml (1/2 cup) of beef broth
1 pork fillet (about 600 g)
12 small cooked potatoes sliced in two
4 red tomato slices
4 yellow tomato slices
60 ml (1/4 cup) of finely chopped fresh basil
Salt and pepper

Preparation

Side-by-side mode

Set the oven grill higher.
Preheat oven to “broil”.
Set asparagus over a cookie sheet and lightly oil. Salt and pepper. Oven bake until tender, for about 6 minutes, and stir once while baking.
In a pan, slowly cook shallots and garlic in oil for 2 to 3 minutes. Add wine and reduce by half. Set broth and simmer for 2 minutes. Pour sauce into a bowl. Set aside.
In the same pan, add a bit of olive oil and brown pork medaillions on both sides, until the meat is pink. Salt and pepper. Remove from pan and set aside to warm.
Deglaze pan with shallots sauce. Rectify seasoning. Quickly heat up potatoes and asparagus in the pan.
Set a slice of red tomato and a slice of yellow tomato on each plate. Spread with basil. Cover with asparagus and potatoes, then set medaillions over vegetables. Coat with sauce.