Pork Medallions with Potato Pancakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 851 cal. | (41 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.1 mg | (201 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,825 mg | (46 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 28.4 g | |||
| Uric acid | 351 mg | |||
| Cholesterol | 277 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the potato pancakes
- 750 grams starchy potatoes
- 1 carrot
- 1 egg
- salt
- peppers
- Nutmeg
- 6 Tbsps clarified butter (for sautéing)
- For the pork
- 800 grams Pork tenderloin
- 2 Tbsps sunflower oil
- 200 grams Whipped cream
- 150 milliliters Vegetable broth
- 50 grams Crème fraiche
- 1 tsp sharp Mustard
- 2 bunches scallions (6-8 pieces)
- salt (pink pepper)
Preparation steps
Rinse the scallions, thinly slice and set 2-3 tablespoons aside for garnish. Rinse the potatoes, peel, place in a bowl with cold water and set aside. Peel the carrot and finely grate. Drain the potatoes and grate into a bowl. Add the egg, scallions, and carrots to the bowl, season with salt, pepper and nutmeg and mix together.
Rinse the pork, pat dry and cut into 2-3 cm (approximately 1-inch) thick slices.
Preheat the oven to 100°C (approximately 200°F).
Heat 1 tablespoon of the clarified butter in a skillet and drop the potato mixture by tablespoonfuls into the pan, flattening slightly with a spatula. Saute until golden brown, 3-4 minutes, then flip the pancakes over and saute until the underside is golden brown. Repeat with the remaining butter and potato mixture. Place the finished pancakes in the oven to keep warm.
Heat the oil in a skillet and saute the pork over high heat just until heated through. Remove.
Add the scallions to the pan and sauté briefly. Deglaze with broth and bring to a boil. Add the cream, creme fraiche and mustard, season with salt and pepper and simmer 5 minutes over medium heat. Place the meat in the sauce and cook over low heat until cooked through, 5-8 minutes.
Divide the potato pancakes among plates, arrange the meat and sauce decoratively on the pancakes and garnish with pink peppercorns and if desired, scallions.
