Fine pork fillet in sherry sauce with roasted potato

Name: Fine pork fillet in sherry sauce with roasted potato
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 175 g Potatoes; 2 TEASPOONS Oil; 7-10 Tbsp Salt; 1 (100 g) Carrot; 2 (75 g each) small medallions of pork; 7-10 Tbsp Steak Pepper; 1 Spring onion; 1 Stiel glatte Petersilie; 2 TABLESPOONS dry sherry

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

175 g Potatoes
2 TEASPOONS Oil
7-10 Tbsp Salt
1 (100 g) Carrot
2 (75 g each) small medallions of pork
7-10 Tbsp Steak Pepper
1 Spring onion
1 Stiel glatte Petersilie
2 TABLESPOONS dry sherry

Directions

1
Peel, wash and slice the potatoes. Fry in a teaspoon of hot oil for 10-15 minutes. Season with salt. Peel and chop the carrot. After 5 minutes cooking time add to the potatoes and cook.
2
Dab medallions dry and fry in the remaining oil on both sides for 3-5 minutes. Season with salt and steak pepper. Clean, wash and chop the spring onion. Add to the vegetables shortly before the end of the cooking time. Season with salt if necessary. Wash parsley, dab dry and cut into strips. Remove meat from the pan and keep warm. Deglaze the frying stock with sherry and bring to the boil briefly. Arrange medallions with vegetables on a plate.
3
Season with salt if necessary. Wash parsley, dab dry and cut into strips. Remove meat from the pan and keep warm. Deglaze the frying stock with sherry and bring to the boil briefly. Arrange medallions with vegetables on a plate. Pour sauce over them, sprinkle with parsley