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🍽️ Crispy Pork Tenderloin Medallions with Roasted Vegetables and Cabbage Salad

685 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 800 g
• carrots 5 pcs.
• parsnips 2 pcs.
• oil 9 tbsp
• salt 1 tbsp
• pepper, black ground pinch
• bell pepper 1 tsp
• oregano, dried 1 tsp
• pointed cabbage 1 pc.
• sugar 2 tbsp
• organic limes 1 pc.
• pork tenderloin 600 g
• sunflower seeds 4 tbsp
• mustard 3 tbsp
• eggs 2 pcs.
• wheat flour, Type 405 4 tbsp
• breadcrumbs 8 tbsp
• yogurt, plain 150 g
• honey 1 tbsp
• ketchup 4 tbsp

Instructions

1. 1. Preheat the oven to 240 degrees Celsius with fan setting.
2. 2. Thoroughly wash the potatoes, carrots, and parsnips.
3. 3. Peel the vegetables and slice them into rounds.
4. 4. Place the vegetables into a bowl.
5. 5. Add two tablespoons of oil, salt, pepper, paprika, and oregano.
6. 6. Mix everything well until the vegetables are seasoned.
7. 7. Line a baking tray with baking paper.
8. 8. Spread the vegetables evenly on the tray.
9. 9. Roast the vegetables in the oven for about 20 minutes.
10. 10. Cut the Savoy cabbage in half lengthwise.
11. 11. Remove the hard core from the inside.
12. 12. Slice the cabbage into thin strips.
13. 13. Place the cabbage strips into a bowl.
14. 14. Add one tablespoon of oil, sugar, and one teaspoon of salt.
15. 15. Knead the cabbage vigorously with your hands for two minutes.
16. 16. Stop when the cabbage has become soft.
17. 17. Cut the lime in half.
18. 18. Squeeze the juice out of the lime.
19. 19. Rinse the pork tenderloin under running water.
20. 20. Pat the meat dry with kitchen paper.
21. 21. Cut the tenderloin into medallions about five centimeters thick.
22. 22. Pound the medallions flat with a meat mallet.
23. 23. Set the stove burner to medium heat.
24. 24. Place the sunflower seeds into a dry pan.
25. 25. Roast the seeds until golden brown for two minutes.
26. 26. Remove the seeds from the pan and set them aside.
27. 27. Wipe the pan clean.
28. 28. Season the medallions with salt.
29. 29. Coat the medallions with two tablespoons of mustard.
30. 30. Whisk the eggs onto a plate.
31. 31. Place flour on a second plate.
32. 32. Spread the breadcrumbs on a third plate.
33. 33. Dust a medallion first with flour.
34. 34. Dip the floured medallion into the whisked egg.
35. 35. Roll the egg-coated medallion in the breadcrumbs.
36. 36. Press the breadcrumbs on lightly.
37. 37. Repeat the process with all medallions.
38. 38. Heat three tablespoons of oil in the pan on high heat.
39. 39. Fry half of the medallions for four minutes on all sides until golden brown.
40. 40. Place the cooked medallions on kitchen paper.
41. 41. Fry the remaining medallions in the same way.
42. 42. Squeeze the Savoy cabbage slightly to remove excess liquid.
43. 43. Pour away the drained liquid.
44. 44. Add yogurt, one teaspoon of mustard, three teaspoons of lime juice, honey, and ketchup to the cabbage.
45. 45. Mix the ingredients thoroughly together.
46. 46. Take the roasted vegetables out of the oven.
47. 47. Serve the vegetables, medallions, and salad on plates.
48. 48. Sprinkle the roasted sunflower seeds over the salad.
49. 49. Enjoy your meal.

Nutrition per serving

• kcal: 685
• Protein: 41 g · Fett/Fat: 36 g · Carbs: 49 g