Pork medallions with sauces combo

This second course results refined without being particularly expensive and it is, as all the other recipes I suggest you, very simple… the two sauces give one taste and the other sweetness and both are really good with the sweet and sour taste of the brandy pork medallions. Easy, fast and delicious…

Time of cooking

30 minutes



What did I use

a blender, two little pots, a non-stick pot, 3 wooden spoons, a flat dish, a knife


Boiled red turnips: 2

Pork medallions: 4

Emmental as required

Minced Grana Padano or Parmesan as required

Philadelphia cheese as required

Half skimmed milk as required


Gluten-free mixed flours: few spoons

Olive oil: one spoon

Butter: 1 teaspoon

Vegetables broth: few spoons

Brandy: 2 spoons

How did I do

I melted in one of the little pots emmental cut in little cubes, a pair of spoons of Philadelphia cheese and a pair of spoons of Grana Padano / Parmesan and about a glass of milk. I mixed often until all the cheeses are completely melted in the milk.

In this case are not important precise quantities, the important thing is to know that the more milk one puts the more the sauce will result liquid and that if one puts more of one cheese than others, its taste will prevail on the other cheeses’ taste.

In the meanwhile I peeled the turnips, I cut them into little cubes and cooked them with a ladle of broth, salt and pepper.

After few minutes I put all together in the blender until I reached a compact sauce.

I reheated the butter and oil in the non-stick pan and I rolled the pork medallions in the flour. I cooked about 3 minutes on both sides and added brandy, salt and pepper.

I put on every serving plate a spoon of turnips’ sauce, I put a medallion on it and spreaded with the cheeses’ sauce.

Buon appetito!

Pork medallions with sauces combo

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