Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, pork medallions with garlic and herb crust with saffron mash. One of my favorites. This time, I’m gonna 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 favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Pork medallions with garlic and herb crust with saffron mash is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. 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. Prepare 2-3 good sized, good quality potatoes
2. Prepare 8 medallions
3. Take Stale bread (50 g or so)
4. Prepare Clove garlic
5. Prepare Fresh parsley
6. Make ready Fresh rosemary
7. Get Saffron
8. Take Knob butter
9. Take to taste 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’s going to wrap it 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 is 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. Thank you for reading. Go on get cooking!