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🍽️ Oven Pork Medallions with Potatoes and Vegetables

420 kcal · 30 min · 4 servings

Ingredients

• Pork fillet 580 g
• Potatoes, mainly waxy 500 g
• Salt pinch
• Mushrooms, white 350 g
• Zucchini 2 pcs.
• Oil 3 tbsp
• Pepper, black ground pinch
• parmesan 40 g
• Onions, red 1 pc.
• Balsamic vinegar, light 1 tbsp
• Water 75 ml
• Sugar pinch
• Chives, fresh 10 g

Instructions

1. 1. Take the pork fillet out of the fridge and let it come to room temperature for a short while.
2. 2. Preheat the oven to 180 degrees Celsius with top and bottom heat.
3. 3. Wash the potatoes thoroughly.
4. 4. Peel the potatoes.
5. 5. Cut the potatoes into quarters.
6. 6. Put the potatoes in a pot with salted water.
7. 7. Bring the water to a boil.
8. 8. Cook the potatoes for about 10 minutes over medium heat.
9. 9. Clean the mushrooms if necessary with a kitchen towel.
10. 10. Slice the mushrooms into slices about 1 centimeter thick.
11. 11. Wash the zucchini.
12. 12. Halve the zucchini lengthwise.
13. 13. Slice the zucchini diagonally into slices about 0.5 centimeters thick.
14. 14. Heat 1 tablespoon of oil in a frying pan over high heat.
15. 15. Rinse the pork fillet.
16. 16. Dry the meat.
17. 17. Cut the fillet crosswise into 4 even medallions each.
18. 18. Season the meat with salt.
19. 19. Fry the meat all around for about 2 to 3 minutes until golden brown.
20. 20. Pepper the meat.
21. 21. Place the meat in a baking dish.
22. 22. Drain the cooked potatoes.
23. 23. Add the potatoes to the baking dish as well.
24. 24. Arrange everything as close together as possible.
25. 25. Grate Parmesan finely over it.
26. 26. Place the dish in the oven for approx. 10 minutes.
27. 27. Leave the pan uncleaned.
28. 28. Peel the onion.
29. 29. Cut the onion into small cubes.
30. 30. Heat 2 tablespoons of oil in the frying fat of the pan over high heat.
31. 31. Fry onion, zucchini and mushrooms in it for about 4 to 5 minutes, shaking the pan occasionally.
32. 32. Deglaze with balsamic vinegar and water.
33. 33. Cook the vegetables for a further approx. 2 minutes.
34. 34. Season with salt, pepper and sugar.
35. 35. Wash the chives.
36. 36. Pat the chives dry.
37. 37. Cut the chives into fine rings.
38. 38. Take the pork medallions and potatoes out of the oven.
39. 39. Add the vegetables.
40. 40. Sprinkle the chives over it.
41. 41. Serve the baked pork medallions and potatoes.
42. 42. Enjoy your meal!

Nutrition per serving

• kcal: 420
• Protein: 32 g · Fett/Fat: 22 g · Carbs: 30 g