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🍽️ Tender Pork Medallions with Crispy Potato Pancakes, Apple Relish, and Sweet Mustard

634 kcal · 30 min · 4 servings

Tender Pork Medallions with Crispy Potato Pancakes, Apple Relish, and Sweet Mustard Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the pork tenderloin under cold water.
  2. 2. Pat the meat completely dry with a kitchen towel.
  3. 3. Cut the tenderloin into round slices (medallions) about 5 centimeters thick.
  4. 4. Rub the meat all over with paprika seasoning.
  5. 5. Let the seasoned meat rest for a short while.
  6. 6. Preheat the oven to 100 degrees Celsius (convection mode).
  7. 7. Peel the apples and cut them into quarters.
  8. 8. Remove the core from the apple quarters.
  9. 9. Dice the apples into small pieces.
  10. 10. Halve the shallot and peel it.
  11. 11. Dice the shallot finely as well.
  12. 12. Place the apple cubes and shallot cubes into a bowl.
  13. 13. Mix the fruit and vegetables with vinegar.
  14. 14. Melt butter and sugar in a pot over medium heat.
  15. 15. Add the apple and shallot mixture to the pot.
  16. 16. Pour in 2 tablespoons of water.
  17. 17. Cover the pot.
  18. 18. Simmer the mixture for about 10 to 12 minutes.
  19. 19. Stir in 1 teaspoon of sweet mustard.
  20. 20. Season the relish to taste with salt and sugar.
  21. 21. Let the apple mixture cool down.
  22. 22. Heat 2 tablespoons of oil in a frying pan on high heat.
  23. 23. Fry the medallions on all sides for about 2 minutes until golden brown.
  24. 24. Salt and pepper the meat after frying.
  25. 25. Wrap the medallions in aluminum foil.
  26. 26. Place the foil packets in the oven for approx. 15 minutes to finish cooking.
  27. 27. Clean the frying pan after removing the meat.
  28. 28. Wash the potatoes thoroughly.
  29. 29. Peel the potatoes.
  30. 30. Grate the potatoes using the fine side of a grater into a medium bowl.
  31. 31. Mix the potato batter immediately with oat flakes.
  32. 32. Add the eggs.
  33. 33. Sprinkle 1 teaspoon of salt over the mixture.
  34. 34. Mix all ingredients for the pancakes well.
  35. 35. Warm 6 tablespoons of oil in the pan over medium heat.
  36. 36. Place 4 to 5 tablespoons of potato batter into the pan per portion.
  37. 37. Press the batter down slightly to flatten it.
  38. 38. Fry the underside until a brown edge forms.
  39. 39. Flip the pancakes.
  40. 40. Fry the other side until golden brown.
  41. 41. Repeat the process with the remaining batter.
  42. 42. Add extra oil if necessary.
  43. 43. Wash the chives.
  44. 44. Shake the chives dry.
  45. 45. Cut the chives into fine rings.
  46. 46. Take the medallions out of the oven.
  47. 47. Unwrap the aluminum foil.
  48. 48. Plate the medallions, potato pancakes, and apple relish.
  49. 49. Garnish the dish with sweet mustard and chives.
  50. 50. Serve the meal hot.
  51. 51. Place finished pancakes on a baking sheet lined with kitchen paper.
  52. 52. Keep the pancakes warm in the oven at 100 degrees Celsius.
  53. 53. The kitchen paper absorbs excess fat.
  54. 54. This keeps the pancakes crispy.

Nutrition per serving