← All recipes

🍽️ Tender Pork Medallions with Crispy Potato Pancakes

851 kcal · 30 min · 4 servings

Ingredients

• 750 g Potatoes (starchy cooking)
• 1 Carrot
• 1 Egg
• Salt
• Pepper
• Nutmeg
• 6 tbsp Ghee
• 800 g Pork Fillet
• 2 tbsp Sunflower Oil
• 200 g Whipping Cream
• 150 ml Vegetable Broth
• 50 g Crème fraîche
• 1 tsp Mustard (hot)
• 2 bunch Spring Onions (6-8 pieces)
• Salt (pink Pepper)

Instructions

1. 1. Wash the spring onions thoroughly and slice them into thin rings.
2. 2. Set aside two to three tablespoons of the onion rings for later decoration.
3. 3. Wash the potatoes, peel them, and place them in a bowl of cold water.
4. 4. Wash the pork fillet, pat it dry, and slice it into 2 to 3 centimeter thick medallions.
5. 5. Peel the carrot and grate it finely.
6. 6. Take the potatoes out of the water and grate them finely as well.
7. 7. Drain the liquid from the grated potato mixture.
8. 8. Add an egg to the potato mixture and mix everything well to form a batter.
9. 9. Season the batter with salt, pepper, and a pinch of nutmeg.
10. 10. Heat one tablespoon of ghee (clarified butter) in a frying pan.
11. 11. Place one tablespoon of the potato mixture into the hot pan.
12. 12. Press the mixture flat with the back of a spoon to form a pancake.
13. 13. Fry the pancake for about three to four minutes until golden brown.
14. 14. Turn the pancake and fry it on the other side until golden brown as well.
15. 15. Repeat this process with the remaining batter.
16. 16. Place the finished potato pancakes on a plate.
17. 17. Keep the pancakes warm in the oven at 100 degrees Celsius.
18. 18. Heat oil in the same pan for the pork medallions.
19. 19. Sear the meat slices quickly on high heat.
20. 20. Remove the seared meat from the pan and set it aside.
21. 21. Add the remaining spring onion rings to the pan.
22. 22. Sauté the onions briefly.
23. 23. Deglaze the pan with broth.
24. 24. Bring the sauce to a boil once.
25. 25. Add cream and crème fraîche to the sauce.
26. 26. Season the sauce with mustard, salt, and pepper.
27. 27. Simmer the sauce over medium heat for five minutes.
28. 28. Place the meat back into the sauce.
29. 29. Let the meat cook through over low heat for five to eight minutes.
30. 30. Distribute the warm potato pancakes onto the plates.
31. 31. Decoratively place the pork medallions with sauce onto the pancakes.
32. 32. Garnish the dish with the saved spring onion rings and serve.

Nutrition per serving

• kcal: 851
• Protein: 52 g · Fett/Fat: 52 g · Carbs: 42 g