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Filetto di Maiale all'Arancia | Fine Pork Medallions in Orange Sauce
(0)
20 min
Quick
Gurkerl Küche
Zarte Schweinsmedaillons vom Lungenbraten, kurz angebraten und in einer aromatischen Sauce aus frischem Orangensaft, Weißwein, Rosmarin und kalter Butter vollendet. Ein elegantes, herbstliches Hauptgericht aus Italien in nur 20 Minuten auf dem Tisch. Im vorgeheizten Backrohr bleiben die Medaillons wunderbar saftig.
Ingredients
Preparation method
Preheat the oven to 80 °C top/bottom heat to keep the meat warm. Pat the pork tenderloin dry, remove any silverskin or sinew, and cut into approx. 2.5 to 3 cm thick medallions. Gently flatten the medallions with the palm of your hand, season all over with fine salt and freshly ground black pepper, and dredge in plain wheat flour. Gently tap off any excess flour.
Wash an organic orange with hot water, rub dry, and finely grate about 1 teaspoon of zest from the peel. Halve both oranges and squeeze the juice (approx. 120-150 ml). Lightly crush and peel the garlic. Briefly rinse the fresh rosemary sprigs and shake dry.
Heat the extra virgin olive oil in a wide frying pan. Add the crushed garlic cloves and one rosemary sprig. Sear the floured pork medallions over medium-high heat for 2 to 3 minutes on each side until they have a nice golden-brown crust. Remove the medallions from the pan, place them on a plate, and let them rest warm in the preheated oven. Remove and discard the garlic.
Chef's tip
To ensure the orange sauce binds into an especially velvety texture, the butter must be truly ice-cold and mounted in small batches over low heat.
Fine ribbon pasta (tagliolini), creamy polenta, or fresh leaf spinach make excellent classic Italian side dishes to accompany this.
70 min
Under an hour
