Step-by-Step Guide to Make Ultimate Pork medallions with garlic and herb crust with saffron mash

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, pork medallions with garlic and herb crust with saffron mash. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pork medallions with garlic and herb crust with saffron mash is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Pork medallions with garlic and herb crust with saffron mash is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook pork medallions with garlic and herb crust with saffron mash using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pork medallions with garlic and herb crust with saffron mash:

1. Make ready good sized, good quality potatoes
2. Take medallions
3. Take Stale bread (50 g or so)
4. Get garlic
5. Make ready Fresh parsley
6. Prepare Fresh rosemary
7. Take Saffron
8. Make ready butter
9. Get Salt
10. Take Olive oil

Instructions to make Pork medallions with garlic and herb crust with saffron mash:

1. Peel chop and boil potatoes in salted water. When cooked, drain, mash with butter, add saffron, mash some more and set a side in a warm place
2. In a mini chopper, whizz up bread, garlic and herbs to get yummy breadcrumbs
3. Wash and dry pork. Fry in oil on medium heat for 4-5 mins turning frequently, salt to taste. Place on foil. Add breadcrumbs, press down firmly.
4. Place under hot grill until brown
5. Plate up and enjoy :)

So that is going to wrap this up for this special food pork medallions with garlic and herb crust with saffron mash recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!