Pork medaillons with mashed potatoes and carrots recipe

Pork Medaillons with Mashed Potatoes and Carrots recipe

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Ingredients

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
200 ml	milk
2 tbsp	oil
1 tbsp	honey
1 tbsp	butter

Instructions

Cook 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.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a