Pork medaillions with fresh tomatoes, shallot and asparagus
25
15
4
No
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.
Our asparagus are on special!
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Did you know that...
We harvest over 100,000 lb of Quebec asparagus yearly from our fields at Les Cultures de chez nous in Sainte-Brigitte-des-Saults.
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