Nutrition Facts
4 servings
4
Braised Endives and Pork in Mushroom Sauce with Nuts and Potatoes
Discover a recipe for braised endives and pork with mushroom sauce, walnuts, and potatoes, perfect for a family or friends' Easter lunch. This recipe featuring red endives, button mushrooms, potatoes, pork medallions, and walnuts is foolproof and offers a change from traditional meals.
Ingredients
1 Potato
250 Button mushroom
400 Pork Medallion
2 cloves Garlic
4 Red endive
20 Chopped nuts
2 Olive oil
5 Butter
2 Black balsamic vinegar
250 Vegetable broth
2 Sugar
2 Flour
Salt and pepper
Directions
1
Preheat the oven to 210°C (190°C for fan force).
2
Wash and dice the potatoes into 1 cm pieces. Chop the garlic. Clean the mushrooms with a damp paper towel, then slice them thinly. Cut the endives into quarters and remove the tough part at the base by cutting a cone.
3
On a baking sheet lined with parchment paper, mix the potatoes with a drizzle of olive oil, salt, and pepper. Bake them for 25-30 minutes, or until they are tender on the inside and nicely golden on the outside.
4
Meanwhile, prepare the broth with hot water.
5
In a large skillet, melt the butter over medium heat. Add ½ tsp of dark balsamic vinegar and ½ tsp of sugar per person. Stir until almost dissolved. Add the endives, season with salt and pepper. Sauté for 7-8 minutes, or until they are coated in butter and slightly wilted at the edges. Cover and cook for another 7-8 minutes, or until they are slightly tender.
6
Heat a drizzle of olive oil and a small knob of butter in a skillet over medium-high heat. Sear the meat for 2-4 minutes on each side, or until it is no longer pink in the center. Regularly baste it with the oil and butter to keep it tender. Season with salt and pepper. Set it aside on a plate covered with aluminum foil.
7
Return the skillet to medium-high heat and add a drizzle of olive oil. Cook the mushrooms and garlic for 4-6 minutes. Lower the heat, add the flour and sauté for a few seconds, then pour in the broth. Stir well. Reduce the sauce for 3-5 minutes over medium-low heat, or until it thickens. Season with pepper.
8
To finish, serve the endives on the plates with the potatoes and the slices of pork alongside. Pour the mushroom sauce over the top. Sprinkle with nuts.
Ingredients
Ingredients
1 Potato
250 Button mushroom
400 Pork Medallion
2 cloves Garlic
4 Red endive
20 Chopped nuts
2 Olive oil
5 Butter
2 Black balsamic vinegar
250 Vegetable broth
2 Sugar
2 Flour
Salt and pepper
Directions
Directions
1
Preheat the oven to 210°C (190°C for fan force).
2
Wash and dice the potatoes into 1 cm pieces. Chop the garlic. Clean the mushrooms with a damp paper towel, then slice them thinly. Cut the endives into quarters and remove the tough part at the base by cutting a cone.
3
On a baking sheet lined with parchment paper, mix the potatoes with a drizzle of olive oil, salt, and pepper. Bake them for 25-30 minutes, or until they are tender on the inside and nicely golden on the outside.
4
Meanwhile, prepare the broth with hot water.
5
In a large skillet, melt the butter over medium heat. Add ½ tsp of dark balsamic vinegar and ½ tsp of sugar per person. Stir until almost dissolved. Add the endives, season with salt and pepper. Sauté for 7-8 minutes, or until they are coated in butter and slightly wilted at the edges. Cover and cook for another 7-8 minutes, or until they are slightly tender.
6
Heat a drizzle of olive oil and a small knob of butter in a skillet over medium-high heat. Sear the meat for 2-4 minutes on each side, or until it is no longer pink in the center. Regularly baste it with the oil and butter to keep it tender. Season with salt and pepper. Set it aside on a plate covered with aluminum foil.
7
Return the skillet to medium-high heat and add a drizzle of olive oil. Cook the mushrooms and garlic for 4-6 minutes. Lower the heat, add the flour and sauté for a few seconds, then pour in the broth. Stir well. Reduce the sauce for 3-5 minutes over medium-low heat, or until it thickens. Season with pepper.
8
To finish, serve the endives on the plates with the potatoes and the slices of pork alongside. Pour the mushroom sauce over the top. Sprinkle with nuts.
Notes
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