Caramelized pork medallions and shallots with mashed potatoes and carrots

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel, wash and chop the potatoes and carrots. Cook potatoes and carrots in salted water for about 25 minutes until soft

2. 2

   Wash the rosemary, shake dry and roughly divide into pieces. Peel and halve or quarter the shallots

3. 3

   Wash pork fillet, pat dry and cut into 6 medallions. Season medallions with salt and pepper. Heat 1 tsp. oil in a frying pan. Fry the meat for 4-5 minutes over medium heat, turning. Add rosemary about 2 minutes before the end of the cooking time

4. 4

   Heat 1 teaspoon of oil in another pan. Fry the shallots in it at low to medium heat for about 3 minutes without letting the colour fade. Add honey to the shallots and simmer at low heat. Take the meat out of the pan and keep it warm. Add 50 ml water to the frying pan and simmer for about 2 minutes. Pour the stock through a sieve to the shallots and let it boil down for 2-3 minutes

5. 5

   Heat milk and butter. Drain potatoes and carrots. Add the milk and butter and mash with a potato masher until mashed. Arrange puree on plates. Spread the meat and shallots on top

Nutrition Facts

KCAL
410 kcal

CARBS
37 g

FATS
12 g

PROTEINS
38 g