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🍽️ Tender Pork Medallions with Glazed Root Vegetables and Potatoes

540 kcal · 30 min · 4 servings

Ingredients

• pork tenderloin 600 g
• potatoes, waxy 800 g
• carrots 6 pcs
• parsnips 2 pcs
• beetroot, pre-cooked 500 g
• onions, red 2 pcs
• rosemary, fresh 10 g
• olive oil 2 tbsp
• balsamic vinegar, dark 6 tbsp
• salt pinch
• pepper, black ground pinch
• yogurt, plain 300 g
• sugar pinch
• oil 2 tbsp
• raisins 100 g

Instructions

1. 1. Preheat the oven to 250 degrees Celsius using top and bottom heat.
2. 2. Rinse the pork tenderloin under cold water.
3. 3. Pat the meat completely dry with a kitchen towel.
4. 4. Let the meat come to room temperature.
5. 5. Wash the potatoes thoroughly.
6. 6. Peel the potatoes.
7. 7. Cut the potatoes into wedges.
8. 8. Wash the carrots and parsnips.
9. 9. Peel the carrots and parsnips.
10. 10. Cut off the hard ends of the carrots and parsnips.
11. 11. Halve the carrots and parsnips lengthwise.
12. 12. Cut the vegetable pieces diagonally into about four long pieces.
13. 13. Slice the beetroot into thick slices.
14. 14. Cut the beetroot slices into batons.
15. 15. Halve the onions.
16. 16. Peel the onion halves.
17. 17. Quarter the onion halves.
18. 18. Gently separate the onion layers from each other.
19. 19. Rinse the rosemary under cold water.
20. 20. Dry the rosemary.
21. 21. Strip the rosemary needles from the stems.
22. 22. Place the potatoes, carrots, parsnips, beetroot, onions, and rosemary into a large bowl.
23. 23. Add olive oil, balsamic vinegar, salt, and pepper.
24. 24. Mix everything well until the vegetables are evenly coated.
25. 25. Spread the vegetables on a baking sheet.
26. 26. Place the baking sheet in the upper section of the oven.
27. 27. Cook the root vegetables for about 18 to 20 minutes.
28. 28. Take the yogurt out of the container.
29. 29. Season the yogurt with salt.
30. 30. Season the yogurt with pepper.
31. 31. Season the yogurt with a pinch of sugar.
32. 32. Cut the pork tenderloin crosswise into medallions about 1.5 centimeters thick.
33. 33. Gently flatten the medallions with your hand.
34. 34. Salt the medallions.
35. 35. Heat two tablespoons of oil in a pan on high heat.
36. 36. Sear the meat in the hot oil.
37. 37. Fry the meat on both sides.
38. 38. Fry the meat for about two minutes per side.
39. 39. Fry the meat until a golden-brown crust forms.
40. 40. Turn off the stove.
41. 41. Season the pork medallions with salt.
42. 42. Season the pork medallions with pepper.
43. 43. Let the fillets rest covered in the pan.
44. 44. Let the fillets rest for about two minutes.
45. 45. Take the root vegetables out of the oven.
46. 46. Mix the vegetables with raisins.
47. 47. Plate the vegetables.
48. 48. Place the medallions next to the vegetables.
49. 49. Add the yogurt.
50. 50. Serve the dish immediately.
51. 51. Open the beetroot packaging preferably over the sink.
52. 52. Wear disposable gloves to avoid stains.
53. 53. Wear an apron to avoid stains.

Nutrition per serving

• kcal: 540
• Protein: 33 g · Fett/Fat: 22 g · Carbs: 55 g