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🍽️ Juicy Pork Medallions with Orange Cabbage and Creamy Mashed Potatoes

705 kcal · 30 min · 4 servings

Juicy Pork Medallions with Orange Cabbage and Creamy Mashed Potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the pork fillet under cold water and pat it dry with a kitchen towel.
  2. 2. Let the meat sit at room temperature to warm up.
  3. 3. Peel the potatoes and wash them thoroughly.
  4. 4. Cut the potatoes into coarse cubes.
  5. 5. Place the potato cubes in a pot and cover them with salted water.
  6. 6. Bring the water to a boil.
  7. 7. Reduce the heat to medium and cover the pot.
  8. 8. Cook the potatoes for about 20 minutes until they are soft.
  9. 9. Halve the onion and peel it.
  10. 10. Cut the onion into fine cubes.
  11. 11. Peel the oranges completely with a sharp knife, removing the white skin as well.
  12. 12. Cut out the fruit segments from the membranes using V-shaped cuts.
  13. 13. Catch the dripping orange juice in a bowl.
  14. 14. Wash the cabbage and cut it into quarters.
  15. 15. Remove the hard core from the cabbage head.
  16. 16. Cut the cabbage into fine strips.
  17. 17. Heat 2 tablespoons of oil in a pot over medium temperature.
  18. 18. Fry the onions together with the cabbage for about 3 minutes.
  19. 19. Continue cooking the vegetables until they soften and fall apart.
  20. 20. Deglaze the vegetables with the collected orange juice.
  21. 21. Add the cream.
  22. 22. Season the mixture with salt and pepper.
  23. 23. Simmer the vegetables over low heat for about 5 minutes.
  24. 24. Add the orange segments to the pan.
  25. 25. Finally, adjust the sauce to taste with salt and pepper.
  26. 26. Cut the pork fillet into medallions about 5 cm thick.
  27. 27. Press the medallions slightly flat with the heel of your hand.
  28. 28. Season the meat pieces with salt and pepper.
  29. 29. Heat 2 tablespoons of oil in a frying pan over high temperature.
  30. 30. Fry the medallions for about 4 minutes until golden brown.
  31. 31. Reduce the heat on the pan.
  32. 32. Cover the pan and cook the meat for about 5 minutes.
  33. 33. Drain the potatoes using the lid.
  34. 34. Add milk and butter to the pot with the potatoes.
  35. 35. Mash the mixture into a smooth puree.
  36. 36. Season the mashed potatoes with salt, pepper, and grated nutmeg.
  37. 37. Remove the pork medallions from the pan.
  38. 38. Deglaze the pan drippings in the pan with 100 ml of water.
  39. 39. Bring the sauce to a boil.
  40. 40. Adjust the sauce to taste with salt and pepper.
  41. 41. Plate the medallions, the orange cabbage vegetables, the sauce, and the mashed potatoes.
  42. 42. Serve the dish and enjoy your meal!

Nutrition per serving