Pork Tenderloin with celery-æblesauté and crispy parma ham

Ingredients for Pork Tenderloin with celery-æblesauté and crispy parma ham

Instructions for Pork Tenderloin with celery-æblesauté and crispy parma ham

To prepare the Pork Tenderloin with celery-æblesauté and crispy parma ham recipe, please follow these instructions:

Tenderloin: Tenderloin of Stucco: there sits a long late down the side to be away and then sits there is also a long and thin, original muscle, called "chain muscle", which must also be of. It tastes very fine but but should FRY only because it must have shorter time. Bed if necessary. the butcher for Tenderloin of polishing, he is good at it. Cut the tenderloin into small medallions (4-5 cm thick). Sprinkle them with salt on both sides. Put them in a plastbox or covered in a serving dish and let them pull 8-10 hours in the refrigerator. Meat is cured in this way, in good time, get a very good taste. Forget about the drag force and taste out of the meat, on the contrary, the result is simply salt taste is incorporated in the best possible way. Indeed, for gourmet salting method is called. Take medaljonerne out of the fridge a little time before they need to fry. Dry them with paper towels and press them slightly flatter with the Palm. Heat the Pan up, pour oil on, and brown them on both sides. Crank down and let them roast for more 2-3 minutes on each side. Remove pan from heat and let rest for about 2 minutes medaljonerne on the forehead before they are served.

Sauté: Does celery crunch istand and cut it into small cubes. Wash the apples, halve them and remove flowers, stalks and cores. Cut the apples into cubes slightly larger than celery dice. Grate celery dice in oil. The heat should be strong so the process goes fast-shake them around in the pan to Brown on all sides. Add the white wine, coriander-and dildfrø. Let the wine vapors away completely. Come on Apple pieces to the Pan along with vinegar and sugar. Shake it all around on the Heath's forehead. The apples must be warm and a bit tender but they must not be soft. Season with salt and pepper and remove it from the pan. Chop the shallot very finely and mix it with celery-Apple mixture. Add lemon juice and Virgin olive oil. Let it soak for half an hour, season to taste and toss the fresh herbs in.

Parma ham: grate the ham slices in slightly narrower courts. Getting oil in the Pan, place ham strips and fry them on both sides until crisp. Keep them flat against the forehead with palette knife or corpses. Let them drain on paper towel.