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🍽️ Tender Pork Medallions on Colorful Mashed Potatoes with Herb Sour Cream

494 kcal · 30 min · 4 servings

Ingredients

• pork tenderloin 600 g
• potatoes, floury 800 g
• salt pinch
• carrots 2 pcs
• zucchini 1 pc
• chives, fresh 10 g
• parsley, fresh 20 g
• oil 4 tbsp
• pepper, black ground pinch
• sour cream 150 g
• sugar pinch
• milk 100 ml

Instructions

1. 1. Rinse the pork tenderloin under cold water.
2. 2. Pat the meat dry thoroughly with kitchen paper.
3. 3. Cut the tenderloin into medallions about 5 cm thick.
4. 4. Let the meat pieces come to room temperature.
5. 5. Peel the potatoes and rinse them.
6. 6. Dice the potatoes into coarse chunks.
7. 7. Place the potatoes in a pot with salted water.
8. 8. Bring the water to a boil.
9. 9. Reduce the heat to medium.
10. 10. Cook the potatoes covered for approx. 20 minutes.
11. 11. Rinse the carrots and zucchini under running water.
12. 12. Cut off the hard ends of the carrots and zucchini.
13. 13. Peel the carrots.
14. 14. Grate the carrots and zucchini coarsely.
15. 15. Wash the fresh herbs.
16. 16. Shake the herbs dry.
17. 17. Remove coarse stems from the herbs.
18. 18. Finely chop the herbs.
19. 19. Heat 2 tablespoons of oil in a large pan over high heat.
20. 20. Fry the grated carrots and zucchini for approx. 5 minutes.
21. 21. Season the vegetables with salt and pepper.
22. 22. Remove the vegetables from the pan and place them on a plate.
23. 23. Heat another 2 tablespoons of oil in the same pan over high heat.
24. 24. Fry the pork medallions for approx. 4 minutes on all sides.
25. 25. Season the meat with salt and pepper.
26. 26. Reduce the heat to low.
27. 27. Cook the meat covered for approx. 5 minutes until done.
28. 28. Put the sour cream into a small bowl.
29. 29. Mix the sour cream with the chopped herbs.
30. 30. Season the dip with salt, pepper, and a pinch of sugar.
31. 31. Drain the cooked potatoes using a lid.
32. 32. Add some milk to the potatoes.
33. 33. Mash the potatoes into a puree with a potato masher.
34. 34. Fold the fried vegetable shreds into the mashed potatoes.
35. 35. Season the colorful puree generously with salt and pepper.
36. 36. Plate the pork medallions.
37. 37. Serve with the colorful mashed potatoes.
38. 38. Serve the herb dip on the side.

Nutrition per serving

• kcal: 494
• Protein: 31 g · Fett/Fat: 26 g · Carbs: 35 g