← All recipes

🍽️ Crispy Potato Chunks with Pork Medallions and Summer Vegetables

540 kcal · 30 min · 4 servings

Crispy Potato Chunks with Pork Medallions and Summer Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly under running water.
  2. 2. Halve the potatoes and cut them into pieces about 2 centimeters thick.
  3. 3. Place the potato pieces in a pot and cover them with salted water.
  4. 4. Bring the water to a boil.
  5. 5. Reduce the heat to medium and cook the potatoes for about 10 minutes.
  6. 6. Wash the bell peppers and the zucchini thoroughly.
  7. 7. Halve the bell peppers and remove the stem and seeds.
  8. 8. Cut the deseeded bell pepper into wide strips.
  9. 9. Cut off the hard ends of the zucchini.
  10. 10. Slice the zucchini into round slices.
  11. 11. Halve the shallot and peel it.
  12. 12. Cut the shallot into thin rings.
  13. 13. Rinse the pork tenderloin under cold water.
  14. 14. Dry the meat thoroughly with a kitchen towel.
  15. 15. Cut the pork tenderloin into thick medallions of about 5 centimeters in thickness.
  16. 16. Wash the basil and the thyme.
  17. 17. Dry the herbs with a kitchen towel.
  18. 18. Carefully pluck the basil leaves from the stems.
  19. 19. Cut the basil leaves into thin strips.
  20. 20. Strip the thyme leaves from the stems.
  21. 21. Chop the thyme leaves coarsely.
  22. 22. Heat the olive oil in a large frying pan over high heat.
  23. 23. Add the bell pepper strips and the zucchini slices to the hot pan.
  24. 24. Fry the vegetables for about 5 minutes, turning them occasionally.
  25. 25. Season the vegetables generously with salt, pepper, and a pinch of sugar.
  26. 26. Transfer the fried vegetables into a bowl.
  27. 27. Sprinkle the chopped thyme leaves over the vegetables.
  28. 28. Add the cut basil strips.
  29. 29. Mix everything well together.
  30. 30. Cover the bowl with aluminum foil and set it aside.
  31. 31. Add 2 tablespoons of oil to the frying fat in the pan and heat it.
  32. 32. Drain the pre-cooked potato pieces.
  33. 33. Let the potatoes steam briefly in the empty pot.
  34. 34. Add the potato pieces to the hot oil in the pan.
  35. 35. Fry the potatoes until crispy for about 12 minutes by turning them occasionally.
  36. 36. Season the potatoes with salt and pepper.
  37. 37. Add the shallot rings to the potatoes in the pan.
  38. 38. Fry the shallots along with the potatoes for about 2 minutes.
  39. 39. Finally, adjust the seasoning of the potato-shallot mixture with salt and pepper.
  40. 40. Heat 1 tablespoon of oil in a clean frying pan over high heat.
  41. 41. Salt the pork tenderloin medallions on both sides.
  42. 42. Place the medallions in the hot oil.
  43. 43. Fry the meat for about 5 minutes on all sides.
  44. 44. Remove the pan from the stove.
  45. 45. Cover the medallions in the pan and let them rest until serving.
  46. 46. Distribute the Mediterranean vegetables onto the plates.
  47. 47. Add the crispy potato chunks to the plates.
  48. 48. Place the warm pork tenderloin medallions on top.
  49. 49. Serve the dish immediately and enjoy your meal.

Nutrition per serving