Pork medallions with mashed sweet potatoes gingerbread gravy and brussels sprouts recipe

Pork Medallions with Mashed Sweet Potatoes Gingerbread Gravy and Brussels Sprouts recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for pork medallions with mashed sweet potatoes, gingerbread gravy, and Brussels sprouts is a delightful combination of flavors and textures. Tender and juicy pork medallions are paired with creamy mashed sweet potatoes, topped with a rich and aromatic gingerbread gravy. The dish is completed with the addition of roasted Brussels sprouts, adding a touch of earthiness and crunch. This recipe is perfect for a cozy and satisfying dinner, showcasing the perfect balance of sweet, savory, and seasonal ingredients.

Keywords: pork medallions, mashed sweet potatoes, gingerbread gravy, Brussels sprouts, cozy dinner

Pork medallions with mashed sweet potatoes gingerbread gravy and brussels sprouts recipe details

Pork medallions with mashed sweet potatoes gingerbread gravy and brussels sprouts recipe, recipe Rating: 4.9
Number of votes:167 

Ingredients

8	pork fillet medallions, app. 80g each
2 tbsp	rapeseed oil
1 tbsp	honey
200 ml	red wine
100 ml	demi-glace
1 piece(s)	gingerbread, finely ground
400 g	sweet potatoes, peeled and diced
50 ml	single cream
50 ml	milk
400 g	Brussels sprouts, trimmed
1 tbsp	butter
2 tbsp	breadcrumbs
	salt and pepper
	nutmeg

Instructions

Cook the sweet potatoes in salted water until tender. Drain and allow to cool a bit. Heat the cream and the milk. Add to the potatoes and mash. Season to taste with salt and nutmeg.

In an ovenproof pan heat rapeseed oil and fry the pork medallions until golden on both sides. Transfer the pan into the preheated oven at 160°C, fan on, and leave there for 12 minutes. Take out of the pan, season with salt and pepper and keep warm.

Deglaze the juices in the pan with the red wine and boil down a bit. Stir in the honey. Add the demi-glace and the gingerbread and cook stirring until smooth and thickened. Season to taste.

Blanche the Brussels sprouts for 3-4 minutes, then drain. In a saucepan, heat the butter. Add the Brussels sprouts and cook until done, but still a bit firm to the bite. Season with salt and nutmeg. Add the breadcrumbs and stir-fry until golden and crispy.

To serve:
Spoon some of the mashed sweet potatoes in the middle of flat plates. Arrange the medallions and the Brussels sprouts next to the mash. Serve drizzled with the sauce.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a