Saturday, July 13, 2013

Iberico Pork Cutlet with Leek & Roquefort Sauce

Friday, 12th July 2013
Based on this recipe but with pork cutlets instead of veal. Otherwise I stuck to the recipe pretty closely. The meat could have been pinker in the middle but was still tender and juicy, and the sauce was lovely and rich. The pasta we had was thicker than normal and, despite having cooked for longer than it should, was still a little firm and could have used even a minute or two more.

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