Lamb's lettuce and mashed potatoes for medallions

Name: Lamb's lettuce and mashed potatoes for medallions
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg floury potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 2 medium-sized onions; 250 g cherry tomatoes; 100 g Lamb's lettuce; 600 g Pork tenderloin; 2-3 TABLESPOONS Oil (e.g. olive oil); 7-10 Tbsp dried thyme; 1⁄4 l Milk; 2-3 TABLESPOONS Butter; 7-10 Tbsp Aluminium foil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg floury potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
2 medium-sized onions
250 g cherry tomatoes
100 g Lamb's lettuce
600 g Pork tenderloin
2-3 TABLESPOONS Oil (e.g. olive oil)
7-10 Tbsp dried thyme
1⁄4 l Milk
2-3 TABLESPOONS Butter
7-10 Tbsp Aluminium foil

Directions

1
Peel, wash and cut the potatoes into pieces. Cover and cook in salted water for about 20 minutes.
2
Onions peel and chop finely. Wash and halve the tomatoes. Wash lamb's lettuce thoroughly, spin dry and clean.
3
Dab the meat dry and cut it into about 8 medallions. Heat the oil in a large pan. Fry the meat for 2-3 minutes on each side. Season with salt and pepper. Wrap in aluminium foil and keep warm.
4
Steam onion in frying fat until transparent. Add tomatoes and fry briefly. Season with salt, pepper and thyme and braise covered over medium heat for about 3 minutes. Season to taste.
5
Heat milk and butter in a pot. Drain the potatoes and mash them with a potato masher, adding the milk. Season to taste with salt and nutmeg. Carefully fold in lamb's lettuce. Arrange lamb's lettuce mashed potatoes with medallions and braised tomatoes.
6
Drink tip: white wine, e.g. a Pinot Gris.