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🍽️ Crispy Pork Medallions with Gratin Asparagus and Caramelized Potatoes

612 kcal · 30 min · 4 servings

Ingredients

• 1 kg waxy potatoes
• 0.5 bunch lemon balm
• 1 kg asparagus
• salt
• 2 tbsp sugar
• 8 pork tenderloin medallions (approx. 70 g each)
• 80 g freshly grated Parmesan
• 2 tbsp vegetable oil
• 4 tbsp butter
• 1 splash dry white wine

Instructions

1. 1. Peel the potatoes and boil them in salted water for about 30 minutes until tender.
2. 2. Let the potatoes cool slightly, peel them completely, and cut them into bite-sized pieces.
3. 3. Pluck the lemon balm leaves from the stems and chop most of them finely.
4. 4. Set aside a few whole lemon balm leaves for decoration.
5. 5. Peel the asparagus and cook it in salted water with one tablespoon of sugar for about 20 minutes until al dente.
6. 6. Remove the asparagus from the water and arrange the spears side by side in a baking dish.
7. 7. Sprinkle the asparagus with grated cheese and two tablespoons of butter flakes.
8. 8. Wash the pork medallions and pat them dry with kitchen paper.
9. 9. Season the meat with salt and pepper.
10. 10. Fry the medallions in hot oil on both sides for 2 to 3 minutes each until golden brown.
11. 11. Deglaze the meat with a little white wine.
12. 12. Let the meat finish cooking in the sauce, turning occasionally.
13. 13. Sprinkle the chopped lemon balm over the meat shortly before serving.
14. 14. Toss the potatoes in the remaining hot butter and sugar.
15. 15. Caramelize the potatoes slightly and season them with a little salt.
16. 16. Gratin the asparagus in the preheated grill for about 8 minutes until golden brown.
17. 17. Plate the asparagus and pork medallions.
18. 18. Garnish the dish with the reserved lemon balm leaves.
19. 19. Serve the caramelized potatoes alongside.

Nutrition per serving

• kcal: 612
• Protein: 38 g · Fett/Fat: 26 g · Carbs: 54 g