Pork Tenderloin Medallions on Chinese Cabbage On

season and roast in olive oil. Brush the wan tan dough with egg yolk, fill with a quantity of chopped cherries and the sprouts and shape into tortellinis.

Make the tortellinis in a mixture of cherry broth and water and quench.

For the sauce, sauté the diced onions in olive oil, add whipping cream and a flake of butter, cook the Chinese cabbage cut into thin strips and thicken with a third of grated potato.

For this our wine expert recommends a 96 Sauvignon Blanc, Sauvignon blanc, Semillion, Johannisberg Riesling, Winery.

Woodbridge by Robert Mondavi, Lodfi Appellation/Usa.

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