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🍽️ Juicy Meat Medallions with a Crispy Carrot Crust

759 kcal · 30 min · 4 servings

Ingredients

• 600 g pork tenderloin
• salt
• pepper
• 5 tbsp oil
• 12 small waxy potatoes
• 2 egg whites
• 1 carrot
• 2 tbsp mustard
• 600 g Brussels sprouts
• 100 g butter
• 1 untreated lemon
• 100 ml vegetable broth (from the jar)

Instructions

1. 1. Preheat your oven to 175 degrees Celsius.
2. 2. Wash the meat thoroughly and pat it dry with a kitchen towel.
3. 3. Cut the meat into slices about 1.5 centimeters thick.
4. 4. Season the meat slices with a little salt and pepper.
5. 5. Heat 4 tablespoons of oil in a large pan.
6. 6. Sear the meat slices briefly on both sides.
7. 7. Place the potatoes with their skins into a pot with water.
8. 8. Cook the potatoes for about 20 minutes until tender.
9. 9. Separate the egg white from the yolk and beat it stiffly with salt and pepper.
10. 10. Wash the carrot and remove the ends.
11. 11. Dice the carrot into very small cubes.
12. 12. Gently fold the carrot cubes into the egg whites.
13. 13. Spread a thin layer of mustard on one side of the meat slices.
14. 14. Spread the carrot-egg white mixture evenly over the mustard side.
15. 15. Place the meat slices into a lightly greased baking dish.
16. 16. Bake the medallions in the oven for about 10 minutes.
17. 17. Remove the medallions when the crust is lightly browned.
18. 18. Clean the Brussels sprouts and cut a cross into the stem end.
19. 19. Boil the Brussels sprouts in salted water for 4 minutes (blanching).
20. 20. Drain the Brussels sprouts and rinse them with cold water.
21. 21. Melt 2 tablespoons of butter in a pot.
22. 22. Toss the Brussels sprouts in the butter.
23. 23. Stew the Brussels sprouts with 100 milliliters of water until soft.
24. 24. Season the Brussels sprouts with salt and pepper to taste.
25. 25. Peel the cooked potatoes.
26. 26. Heat 2 tablespoons of butter in a pot.
27. 27. Grate some lemon zest and squeeze lemon juice into the pot.
28. 28. Toss the potatoes in the lemon butter.
29. 29. Remove the medallions from the dish and keep them warm.
30. 30. Deglaze the pan juices in the dish with a little broth.
31. 31. Strain the sauce through a sieve into a clean pot.
32. 32. Stir in the remaining mustard and bring the sauce to a brief boil.
33. 33. Stir in cold cubes of butter into the hot sauce.
34. 34. Serve the medallions with Brussels sprouts, potatoes, and the hot sauce.

Nutrition per serving

• kcal: 759
• Protein: 48 g · Fett/Fat: 37 g · Carbs: 55 g