A new recipe for pork fillet medallions and cheese curds


Serves: 4 – Prep: 10 minutes – Prep: 15 minutes

ingredients

  • 1 pork loin, sliced ​​1″ thick
  • 45 ml (3 tbsp) maple syrup
  • 30 ml (2 Tbsp) steak seasoning mix
  • 30 ml (2 tbsp) oil
  • 4 servings of french fries or crispy mashed potatoes
  • 500 ml (2 cups) poutine cheese

sauce

  • 1 onion, chopped
  • 1 red bell pepper, julienned
  • 45 ml (3 tbsp) oil
  • 500 ml (2 cups) tomato coulis
  • 2 cloves of garlic, chopped
  • 1⁄2 vegetable bouillon cube (or 15 ml / 1 tbsp vegetable bouillon concentrate)
  • 30 ml (2 tbsp) maple syrup
  • 5 ml (1 teaspoon) mixed Provencal herbs.
  • Salt and pepper to taste

Preparation

Step 1

For the sauce, sauté the onion and bell pepper in a little oil in a hot pan for 2 to 3 minutes.

Step 2

Add tomato coulis, garlic, concentrated broth, maple syrup, herbs de Provence and simmer over medium heat for 10 minutes. Check the seasoning.

Step 3

Meanwhile, coat pork medallions with maple syrup and steak seasoning.

Step 4

Fry the medallions in a little oil in a hot pan for 2 minutes on each side.

Step 5

In large bowls, top with crispy potatoes, gravy, pork medallions and cheese curds.

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