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🍽️ Tender Pork Medallions with Creamy Potato-Pear Mash and Fresh Lamb's Lettuce Salad

522 kcal · 30 min · 4 servings

Tender Pork Medallions with Creamy Potato-Pear Mash and Fresh Lamb's Lettuce Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the pork tenderloin medallions under running water.
  2. 2. Pat the meat dry with kitchen paper.
  3. 3. Let the meat rest at room temperature for a moment.
  4. 4. Wash the potatoes thoroughly.
  5. 5. Peel the potatoes.
  6. 6. Cut the potatoes into large cubes.
  7. 7. Place the potato cubes in a pot.
  8. 8. Cover the potatoes with lightly salted water.
  9. 9. Bring the water to a boil.
  10. 10. Reduce the heat to medium.
  11. 11. Place the lid on the pot.
  12. 12. Cook the potatoes for about 20 minutes.
  13. 13. Check if the potatoes are soft.
  14. 14. Wash the pear under running water.
  15. 15. Peel the pear.
  16. 16. Cut the pear into quarters.
  17. 17. Remove the core from the pear quarters.
  18. 18. Cut the pear quarters into large chunks.
  19. 19. Continue cooking the potatoes.
  20. 20. Add the pear chunks to the potatoes after about 10 minutes.
  21. 21. Take a small bowl.
  22. 22. Add sweet mustard to the bowl.
  23. 23. Add balsamic vinegar to the bowl.
  24. 24. Add honey to the bowl.
  25. 25. Mix the mustard, vinegar, and honey well.
  26. 26. Take 2 tablespoons of oil.
  27. 27. Slowly stir the oil into the dressing mixture.
  28. 28. Optionally add 2 to 3 tablespoons of water.
  29. 29. Season the dressing with salt.
  30. 30. Season the dressing with pepper.
  31. 31. Wash the lamb's lettuce.
  32. 32. Let the lamb's lettuce drain in a sieve.
  33. 33. Wash the parsley.
  34. 34. Shake the parsley dry.
  35. 35. Pluck the parsley leaves from the stems.
  36. 36. Chop the parsley leaves coarsely.
  37. 37. Take a frying pan.
  38. 38. Add 1 tablespoon of oil to the pan.
  39. 39. Heat the oil until it is very hot.
  40. 40. Season the pork tenderloin with salt.
  41. 41. Sear the meat in the hot oil on all sides.
  42. 42. Sear the meat for about 2 minutes.
  43. 43. The meat should be golden brown.
  44. 44. Reduce the heat to low to medium.
  45. 45. Add 1 tablespoon of butter to the pan.
  46. 46. Place a lid on the pan.
  47. 47. Cook the pork tenderloin for about 3 to 4 minutes.
  48. 48. Take a plate.
  49. 49. Place the chopped parsley on the plate.
  50. 50. Season the parsley with pepper.
  51. 51. Turn the medallions in the parsley.
  52. 52. Pour the potato-pear mixture into a sieve.
  53. 53. Let the liquid drain off.
  54. 54. Return the vegetables to the pot.
  55. 55. Add 2 tablespoons of butter to the pot.
  56. 56. Take a potato masher.
  57. 57. Mash the potatoes and pears into a purée.
  58. 58. Season the purée with salt if needed.
  59. 59. Add the lamb's lettuce to the dressing bowl.
  60. 60. Mix the salad well with the dressing.
  61. 61. Take the serving plates.
  62. 62. Place the potato-pear purée on the plates.
  63. 63. Place the lamb's lettuce on the plates.
  64. 64. Place the pork tenderloin medallions on the purée.
  65. 65. Serve the dish.
  66. 66. Enjoy your meal!
  67. 67. Save the pan drippings.
  68. 68. Deglaze the pan with wine if desired.
  69. 69. Reduce the sauce for a short time.
  70. 70. Stir 1 tablespoon of cold butter into the sauce.
  71. 71. Drizzle the sauce over the dish.

Nutrition per serving