Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, pork medallions with garlic and herb crust with saffron mash. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Pork medallions with garlic and herb crust with saffron mash is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re 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 components. You can have 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. Take good sized, good quality potatoes
2. Get medallions
3. Prepare Stale bread (50 g or so)
4. Get garlic
5. Take Fresh parsley
6. Prepare Fresh rosemary
7. Prepare Saffron
8. Get butter
9. Make ready Salt
10. Make ready 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 this up with this special food pork medallions with garlic and herb crust with saffron mash recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!