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Sirloin medallion with tender turron sauce

The recipe for sirloin medallions with soft nougat sauce

Discover how to make these juicy medallions bathed in an exquisite Delaviuda soft nougat sauce.

Follow each step and in just over half an hour, you’ll have something incredible to try.

The classic Delaviuda soft nougat will be the sauce for this dish:

Time: 35 minutes
Servings: 4
Difficulty: Medium

150 g Delaviuda tender turron
4 pork sirloin medallions
200 ml cooking cream
50 ml meat broth
30 g butter
10 ml olive oil
3 g salt
3 g pepper
400 g mashed potato
Chopped chives

In a big f rying pan, cook the olive oil to medium-high heat. Season the sirloin medallions with salt and
pepper and cook for 3 minutes each side.
Take the medallions out of the frying pan and set aside in a warm place.
In the same frying pan, melt the butter over medium heat. Add the tender turron and let it melt and caramelize for some minutes. Constantly stir.
Once the turron is caramelized, pour the cooking cream and the meat broth in the f rying pan. Stir
to mix all the ingredients and cook to medium heat until the sauce thickened and has a smooth consistency.
Put the sirloin medallions back in the frying pan and heat them for some minutes in the sauce, so the flavour permeates them and to complete the cooking if necessary.
Serve the sirloin medallions with the turron sauce over it and the mashed potato.

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Sirloin medallion with tender turron sauce

The recipe for sirloin medallions with soft nougat sauce

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