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🍽️ Juicy Pork Medallions with Fresh Herb Butter and Classic Hollandaise

735 kcal · 30 min · 4 servings

Ingredients

• basil, fresh 25 g
• parsley, fresh 40 g
• parmesan 30 g
• butter 250 g
• potatoes, mostly waxy 750 g
• carrots 500 g
• green asparagus 500 g
• pork tenderloin 600 g
• salt pinch
• pepper, black ground pinch
• eggs 3 pcs.
• lemons 1 pcs.

Instructions

1. 1. Preheat the oven to 180 degrees Celsius using top and bottom heat.
2. 2. Wash the basil and parsley thoroughly.
3. 3. Shake the herbs dry and pick the leaves off the stems.
4. 4. Finely chop the herbs.
5. 5. Grate the Parmesan cheese into small pieces.
6. 6. Mix the chopped herbs with the Parmesan and 250 grams of butter.
7. 7. Season the herb butter to taste.
8. 8. Wash the potatoes thoroughly.
9. 9. Place the potatoes in a pot with salted water.
10. 10. Bring the water to a boil.
11. 11. Cook the potatoes for about 20 minutes.
12. 12. Wash the carrots thoroughly.
13. 13. Cut off the ends of the carrots.
14. 14. Halve the carrots lengthwise.
15. 15. Wash the asparagus.
16. 16. Peel the bottom third of the asparagus.
17. 17. Add the carrots and asparagus to the potatoes for the last 7 minutes of cooking.
18. 18. Cook the vegetables along with the potatoes.
19. 19. Drain everything in a colander.
20. 20. Let the vegetables drain.
21. 21. Keep the vegetables warm.
22. 22. Wash the pork fillet.
23. 23. Pat the fillet dry with a kitchen towel.
24. 24. Cut the fillet into 8 medallions.
25. 25. Heat 1 tablespoon of butter in a pan.
26. 26. Place the medallions in the hot pan.
27. 27. Sear the medallions for about 1 minute on each side.
28. 28. Season the medallions with salt and pepper.
29. 29. Place the medallions in a baking dish.
30. 30. Brush the medallions with the herb butter.
31. 31. Finish cooking the medallions in the oven for about 10 minutes.
32. 32. Melt the remaining butter in a saucepan.
33. 33. Separate the eggs.
34. 34. Use the egg whites for another purpose.
35. 35. Wash the lemon.
36. 36. Halve the lemon.
37. 37. Squeeze the juice from the lemon.
38. 38. Whisk the egg yolks over a water bath until creamy.
39. 39. Explanation: A water bath is a bowl placed over a pot of hot, but not boiling, water.
40. 40. Stir the lukewarm butter carefully into the egg yolks.
41. 41. Continue stirring until the sauce becomes creamy.
42. 42. Season the sauce with lemon juice.
43. 43. Season the sauce with salt and pepper.
44. 44. Remove the medallions from the baking dish.
45. 45. Toss the vegetables in the pan juices.
46. 46. Serve the vegetables together with the potatoes.
47. 47. Serve the Hollandaise sauce on the side.
48. 48. Enjoy your meal!

Nutrition per serving

• kcal: 735
• Protein: 49 g · Fett/Fat: 56 g · Carbs: 31 g