Ingredients:
For the meat:
- 500 ml of milk (2 cups + 1 tablespoon)
- 37 g of vanilla pudding mix (1¼ oz)
- 100 g of sugar (½ cup)
- 1 pork loin
For the marinade:
- 4 types of pepper (black pepper, white pepper, red pepper, and green pepper)
- Salt
For the mashed potatoes:
- Yellow potatoes
- Butter
- Milk
For the sauce:
- Beef bones
- Vegetables (carrot, onion, celery)
- Garlic
- Thyme
- Red wine
- Water
- Heavy cream
- Cornstarch
- Salt
For the asparagus:
- Asparagus
Instructions:
- Prepare the vanilla cream by mixing milk, vanilla pudding mix, and sugar in a saucepan. Let it cool.
- Cut the pork loin into medallions, season with salt, and then cover with the pepper mix.
- Cook the yellow potatoes and prepare mashed potatoes by adding butter, milk, and mashing the potatoes.
- For the sauce, brown the beef bones with vegetables, add thyme, and deglaze with red wine. Then add water and simmer for about 2 hours.
- Strain the sauce, add heavy cream, thicken with cornstarch diluted in milk, adjust for salt, and simmer on low heat for 5 minutes.
- Blanch the asparagus in boiling salted water, then grill them with olive oil.
- Sear the pork medallions in a skillet with a bit of vegetable oil until cooked to your liking.
- Serve the pork medallions with mashed potatoes and asparagus, then generously pour the pepper sauce over them.
Tips:
- Ensure you season the pork medallions well with the different types of pepper to achieve an intense flavor.
- For the sauce, let it cook enough to obtain a thick and flavorful consistency.
- Control the mashed potato texture by adjusting the amount of milk and butter according to your preferences.
- Keep an eye on the pork medallions’ cooking time to avoid overcooking and drying them out.
It’s a detailed recipe, but the result is definitely worth it! Enjoy your meal!
