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🍽️ Tender Pork Medallions with Crispy Carrot-Potato Fritters and Broccoli

477 kcal · 30 min · 4 servings

Tender Pork Medallions with Crispy Carrot-Potato Fritters and Broccoli Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
  2. 2. Rinse the pork fillet under running water.
  3. 3. Pat the meat completely dry with a kitchen towel.
  4. 4. Cut the fillet into slices about 5 centimeters thick.
  5. 5. Season the medallions with salt.
  6. 6. Set the meat pieces aside to reach room temperature.
  7. 7. Wash the carrots and the potatoes.
  8. 8. Peel the carrots and the potatoes.
  9. 9. Grate the vegetables coarsely into a bowl.
  10. 10. Add an egg to the vegetable mixture.
  11. 11. Add cornstarch.
  12. 12. Season the mixture with salt and pepper.
  13. 13. Mix all ingredients thoroughly.
  14. 14. Line a baking tray with baking paper.
  15. 15. Drizzle one tablespoon of olive oil onto the paper.
  16. 16. Distribute the carrot-potato mixture with a spoon onto the tray.
  17. 17. Divide the mixture into 6 equal portions.
  18. 18. Shape the portions into fritters about 1 centimeter high.
  19. 19. Place the fritters in the preheated oven.
  20. 20. Bake the fritters for about 20 minutes.
  21. 21. Turn the fritters over with a spatula after 10 minutes.
  22. 22. Continue baking until they are golden brown.
  23. 23. Fill a pot with about 2 liters of water.
  24. 24. Salt the water generously.
  25. 25. Bring the salted water to a boil.
  26. 26. Wash the broccoli.
  27. 27. Remove the tough stem from the broccoli.
  28. 28. Cut the florets from the stem.
  29. 29. Peel the removed stem coarsely.
  30. 30. Dice the peeled stem into small pieces.
  31. 31. Cook the stem in the boiling salted water covered.
  32. 32. Cook the stem for 12 to 15 minutes.
  33. 33. Heat two tablespoons of oil in a frying pan.
  34. 34. Set the heat to a high level.
  35. 35. Fry the pork medallions in the pan.
  36. 36. Fry the medallions on both sides.
  37. 37. Fry the medallions for about 6 minutes.
  38. 38. Remove the pan from the stove.
  39. 39. Season the medallions with pepper.
  40. 40. Cover the medallions.
  41. 41. Let the medallions rest for about 5 minutes.
  42. 42. Fill another pan with about 300 milliliters of water.
  43. 43. Salt the water.
  44. 44. Bring the salted water to a boil.
  45. 45. Add the broccoli florets to the boiling water.
  46. 46. Cook the florets for about 5 minutes.
  47. 47. Cook until the water has almost completely evaporated.
  48. 48. Remove the cooked broccoli stem from the water with a slotted spoon.
  49. 49. Place the stem in a tall container.
  50. 50. Add cream cheese to the stem.
  51. 51. Add 5 tablespoons of cooking water to the mixture.
  52. 52. Season the sauce with salt and pepper.
  53. 53. Blend the ingredients until smooth.
  54. 54. Add more cooking water if necessary.
  55. 55. Blend further until the sauce reaches the desired consistency.
  56. 56. Remove the finished carrot-potato fritters from the oven.
  57. 57. Season the broccoli with salt and pepper.
  58. 58. Plate the broccoli.
  59. 59. Place the pork medallions on the plates.
  60. 60. Add the fritters to the medallions.
  61. 61. Add the broccoli sauce.
  62. 62. Enjoy your meal!

Nutrition per serving