Pork medaillons with mashed potatoes and carrots recipe
Pork Medaillons with Mashed Potatoes and Carrots recipeThis article was published by: Matthew
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
|750 g||potatoes, peeled and quartered|
|400 g||carrots, peeled and sliced|
|2 sprig(s)||rosemary, chopped|
|75 g||shallots, quartered|
|700 g||pork fillet, cut into 12 medaillons|
|1 tsp||brown sugar|
|salt and freshly ground black pepper|
|freshly ground nutmeg|
InstructionsCook the potatoes and the carrots in salted water until done.
Season the pork medaillons with salt and pepper. In a pan heat half of the oil. Place the meat and rosemary into the pan and fry over medium heat for 3 minutes each side of the medaillons.
In a separate pan heat the remaining oil. Sauté the shallots over medium heat for 3-4 minutes. Stir in the honey and the sugar and cook over low heat for some minutes.
Remove the meat from the pan, set aside and keep warm. Pour 100 ml water into the pan and stir to loosen the drippings and cook for 2 minutes. Strain into the shallot pan and cook for another minute.
In a saucepan heat the milk with the butter. Drain the cooked carrots and potatoes, add the milk mixture and mash. Season to taste with salt, pepper and nutmeg.
Serve the mash with the pork medaillons and the caramelized shallots.
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Pork medaillons with mashed potatoes and carrots recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 21 times, 1 visits today)