French potato tartlet with onions, lamb's lettuce and pork medallions

Name: French potato tartlet with onions, lamb's lettuce and pork medallions
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Garlic clove; 3 Branches of rosemary; 50 ml + 2 tablespoons olive oil; 200 g red onions; 800 g Potatoes; 7-10 Tbsp Salt; 500 g Pork tenderloin; 3-4 Stem(s) Thyme; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 2 Spring onions; 75 g Double cream cream cheese; 150 g Lamb's lettuce; 1 Tomato; 2 TABLESPOONS White wine vinegar; 1 TEASPOON Honey; 7-10 Tbsp Kitchen yarn

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Garlic clove
3 Branches of rosemary
50 ml + 2 tablespoons olive oil
200 g red onions
800 g Potatoes
7-10 Tbsp Salt
500 g Pork tenderloin
3-4 Stem(s) Thyme
7-10 Tbsp Pepper
1 TABLESPOON Oil
2 Spring onions
75 g Double cream cream cheese
150 g Lamb's lettuce
1 Tomato
2 TABLESPOONS White wine vinegar
1 TEASPOON Honey
7-10 Tbsp Kitchen yarn

Directions

1
Peel the garlic and cut into small pieces. Wash 1 sprig of rosemary, shake dry, remove needles and chop. Put it in a small pot with 50 ml olive oil and garlic and let it soak at low temperature for about 15 minutes, remove from the heat.
2
Brush a springform pan (26 cm Ø) with approx. 1 tablespoon rosemary olive oil.
3
Peel the onions and slice them into thin slices. Peel, wash and thinly slice the potatoes. Spread about 1/3 of the potato slices on the bottom of the springform pan, season with salt, drizzle with some rosemary olive oil.
4
Place about half of the onion rings on the potato layer, drizzle with some rosemary oil. Repeat the process and finish with a layer of potatoes. Drizzle the remaining rosemary-olive oil over it, season with salt.
5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 35-40 minutes.
6
Wash the meat, dab dry and cut into medallions. Wash thyme and 2 sprigs of rosemary, shake dry. Cut into pieces to about the thickness of the medallions. Tie around the meat with kitchen string.
7
Season medallions with salt and pepper. Heat oil in a pan. Fry the meat for 7-8 minutes while turning.
8
Clean and wash spring onions and cut into thin rolls. Remove the meat and keep it warm. Add spring onions to the frying fat and fry for 1-2 minutes. Stir in cream cheese and 4-5 tablespoons of water, bring to the boil and simmer for about 2 minutes, season to taste with salt and pepper.
9
Clean the salad, wash and drain well. Clean, wash and cut the tomato into small cubes. Mix vinegar and honey. Stir in 2 tablespoons of olive oil drop by drop, season to taste with salt and pepper.
10
Mix salad, tomato and vinaigrette.
11
Take the potato cake out of the oven, cut into pieces, arrange with medallions, sauce and salad.