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🥗 Tender Pork Medallions with Roasted Root Vegetable Salad and Spicy Herb Crème Fraîche

490 kcal · 30 min · 4 servings

Tender Pork Medallions with Roasted Root Vegetable Salad and Spicy Herb Crème Fraîche Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with about 3 liters of water and add salt. Place the pot on the stove and bring the water to a boil. At the same time, turn on the oven and set it to 200 degrees Celsius with top and bottom heat.
  2. 2. Rinse the pork tenderloin under running water. Then pat it completely dry with a kitchen towel. Set the meat aside to let it reach room temperature.
  3. 3. Take the carrots and remove the ends. Peel them completely. Cut each carrot in half lengthwise and then cut these halves into pieces about 4 centimeters long.
  4. 4. Wash the potatoes thoroughly. Cut them into quarters or halves depending on their size. Add the potato pieces and carrot pieces to the boiling salted water and cook them for about 8 to 10 minutes.
  5. 5. Cut the onions in half lengthwise. Peel off the skin. Cut the onion halves into eighths, but do not cut all the way through to the bottom so that the slices remain connected at the root base.
  6. 6. Take a clove of garlic and press it firmly with the flat side of a knife until the skin cracks. Then peel the garlic clove.
  7. 7. Take a colander and drain the cooked vegetables (potatoes and carrots). Let the water drain off completely.
  8. 8. Take a large bowl. Add the drained vegetables, the prepared onions, and the garlic. Add 2 tablespoons of oil. Season with salt, pepper, and paprika powder. Mix everything well together.
  9. 9. Take two baking sheets and place a sheet of baking paper on each. Distribute the seasoned vegetables evenly across both sheets.
  10. 10. Slide the sheets into the preheated oven. Place them in the upper third of the oven. Roast the vegetables for about 15 minutes until golden brown. Swap the sheets' positions after half the time (so after 7-8 minutes) so that everything cooks evenly.
  11. 11. Wash the parsley thoroughly. Shake it dry so that no water remains on it. Pluck the leaves from the stems and chop them coarsely.
  12. 12. Take a small bowl. Add half of the chopped parsley to the bowl. Add crème fraîche. Stir in the grated horseradish. Season the sauce with salt and pepper and mix everything well.
  13. 13. Take a large frying pan. Add 3 tablespoons of oil. Heat the oil over high heat.
  14. 14. Cut the pork tenderloin crosswise into slices. Each slice should be about 1.5 centimeters thick. Press the medallions slightly flat.
  15. 15. Season the meat medallions with salt.
  16. 16. Place the medallions in the hot pan. Sear them on each side for about 2 minutes until they have a brown crust.
  17. 17. Reduce the heat to a medium level. Continue to cook the meat all around for another 2 to 3 minutes until it is cooked through.
  18. 18. Remove the pan from the stove. Let the meat rest in the pan until you are ready to serve it.
  19. 19. Take the roasted vegetables out of the oven. Put them back into the large bowl. Add the remaining parsley. Add 1 tablespoon of oil and some balsamic vinegar. Mix everything well. Season with salt and pepper to taste.
  20. 20. Take plates. Divide the vegetable salad onto the plates. Slice the pork tenderloin and place it alongside. Add a spoonful of the horseradish crème fraîche. Serve the dish immediately. Enjoy your meal!

Nutrition per serving