Pork in pear sauce with buckwheat cream
Hello!
Today we have a very interesting dish. We will cook not only make a non-standard sauce for meat, but also an original garnish.
Difficulty: 4/10
Cooking time: 40 min.
Number of servings: 3
Ingredients:
- Pork (tenderloin), 360 gr.
- Pear, 2 PCs.
- Butter, 90 gr.
- Cream, 10%, 200 ml
- Buckwheat, 80 gr.
- Parmesan cheese, 60 gr.
Preheat the oven to 200°C.
Pears clean, remove seeds, cut into slices, grind with a blender, salt to taste.
Meat cut into portions and leave in 1/2 pear puree marinated for 15-20 minutes.
In a saucepan, boil 100 ml of water, add the second half of the pear puree, cook for 5 minutes, stirring constantly.
Add 30 gr. butter, salt to taste, mix and remove from heat.
Buckwheat pour cold water 1:2, bring to a boil and cook on low heat under the lid for 10 minutes. Turn off the heat and leave alone for 5 minutes.
Heat 20 gr in a frying pan. butter and fry the meat for a minute on each side on high heat, then bake in the oven for 15 minutes.
In the welded buckwheat add the cream, grated on a fine grater Parmesan, 40 gr. butter, grind with a blender, salt to taste.
Serve pork with pear sauce and creamy buckwheat cream.
Bon appetit!
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