Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pork medallions with garlic and herb crust with saffron mash. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Pork medallions with garlic and herb crust with saffron mash is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Pork medallions with garlic and herb crust with saffron mash is something which I’ve loved my whole life.

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

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. Prepare Stale bread (50 g or so)
4. Prepare garlic
5. Take Fresh parsley
6. Prepare Fresh rosemary
7. Take Saffron
8. Make ready butter
9. Make ready Salt
10. Get Olive oil

Steps 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’s going to wrap it up with this special food pork medallions with garlic and herb crust with saffron mash recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!