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🍽️ Tender Pork Medallions with Creamy Celery Mash and Red Wine Shallots

460 kcal · 30 min · 4 servings

Ingredients

• pork fillet 600 g
• celeriac 800 g
• salt pinch
• thyme, fresh 10 g
• shallots 6 pcs.
• butter 2 tbsp
• sugar 2 tbsp
• balsamic vinegar, light 1 tbsp
• red wine, dry 100 ml
• oil 2 tbsp
• sour cream 150 g
• pepper, black ground pinch

Instructions

1. 1. Rinse the pork tenderloin under running water.
2. 2. Pat the meat dry thoroughly with a kitchen towel.
3. 3. Cut the tenderloin into slices about 5 centimeters thick.
4. 4. Set the meat slices aside to reach room temperature.
5. 5. Wash the celery and peel it.
6. 6. Cut the celery into coarse cubes.
7. 7. Place the celery cubes in a pot with salted water.
8. 8. Bring the water to a boil.
9. 9. Reduce the heat to medium.
10. 10. Cover the pot.
11. 11. Cook the celery for about 15 minutes until tender.
12. 12. Rinse the thyme sprigs under cold water.
13. 13. Dry the thyme thoroughly.
14. 14. Peel the shallots carefully.
15. 15. Halve the shallots, but keep the root end intact.
16. 16. Heat 1 tablespoon of butter in a pot over medium heat.
17. 17. Add the shallots to the hot butter.
18. 18. Sauté the shallots for about 3 minutes.
19. 19. Add half of the thyme to the pot.
20. 20. Add the sugar.
21. 21. Pour in the balsamic vinegar.
22. 22. Deglaze the pan with red wine.
23. 23. Bring the mixture to a boil.
24. 24. Let the sauce simmer over medium heat for about 10 to 15 minutes.
25. 25. Keep the shallots warm.
26. 26. Heat oil in a pan over high heat.
27. 27. Season the pork medallions with salt.
28. 28. Sear the meat in the hot oil on all sides.
29. 29. Cook the meat for about 2 minutes per side.
30. 30. Reduce the heat to medium.
31. 31. Add the remaining thyme to the pan.
32. 32. Add 1 tablespoon of butter.
33. 33. Continue cooking the medallions for another 4 to 5 minutes.
34. 34. Wrap the meat along with the thyme in aluminum foil.
35. 35. Let the meat rest until serving.
36. 36. Drain the celery.
37. 37. Add the sour cream to the celery.
38. 38. Blend the celery with an immersion blender until creamy.
39. 39. Season the celery mash with salt.
40. 40. Season the celery mash with pepper.
41. 41. Season the celery mash with a little sugar.
42. 42. Place the celery mash on the plate.
43. 43. Place the pork medallions on top.
44. 44. Add the red wine shallots.
45. 45. Serve the dish.

Nutrition per serving

• kcal: 460
• Protein: 35 g · Fett/Fat: 22 g · Carbs: 28 g