Sunday, August 16, 2009

Shortness Of Breath, Cough, Tight Chest



- 2 Pork Tenderloins
- thinly sliced \u200b\u200bsmoked Bacon
- A drizzle of olive oil
- 1 tablespoon butter
- 1 shot of Whisky
- 1 Cup of Brady
- 1 glass of wine Pedro Ximénez
- Sal
- Freshly ground pepper
- 100 Ml.
- A teaspoon of cornstarch


Season the tenderloins and brown them in butter and oil over high heat. Once we passed a golden source suitable for oven. Reserve the oil from the pan to make gravy.

We cover the fillet with the slices of bacon and put it in the oven for 40 minutes at 180 degrees.

While making fillets prepare the sauce. In the skillet where we put the tenderloins golden whiskey, brandy, wine and water and boil down to evaporate the alcohol. Then add the teaspoon of cornstarch dissolved in a little water and season a bit. When the sauce thickens turn off the heat and poured into a saucer.

Cut the tenderloins into medallions and serve emborrachádolos with a little sauce on top. If some guests do not feel like taking it with the sauce, you can take it as is or with a little mayonnaise, which are also super rich.


Peel 3 potatoes and cut into irregular pieces not too small. Season and place in a dish. Drizzle with a little olive oil. Cover with plastic wrap and put them in the microwave on high for 20 minutes


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