Marinated pork tenderloin on mangetables

Name: Marinated pork tenderloin on mangetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 Pork medallions (approx. 70 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 chili pepper; 800 g Potatoes; 2 TABLESPOONS Olive oil; 1 Garlic clove; 1 small red onion; 3 discs Toast; 100 g soft butter; 600 g Sweet peas; 2 TABLESPOONS clarified butter; 150 ml Vegetable broth (instant)

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

8 Pork medallions (approx. 70 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 chili pepper
800 g Potatoes
2 TABLESPOONS Olive oil
1 Garlic clove
1 small red onion
3 discs Toast
100 g soft butter
600 g Sweet peas
2 TABLESPOONS clarified butter
150 ml Vegetable broth (instant)

Directions

1
Wash the meat, dab dry and season with salt and pepper. Wash and clean the chilli and cut into fine rings. Mix oil and half of the chili. Marinate the meat in it. Wash the potatoes and cook in plenty of boiling water for about 20 minutes.
2
Drain the potatoes, rinse and peel them. Fry the meat in an ovenproof pan or a flat roasting pan on each side for about 2 minutes. For the crust, peel the garlic and press it through a garlic press.
3
Peel and finely dice the onion. Dice bread and finely chop in the universal chopper. Mix the prepared ingredients, remaining chilli and butter and season with salt and pepper. Spread the crust on the medallions.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Wash and clean the mangetouts. Heat 1 tablespoon of clarified butter. Steam sugar snap peas for approx. 1 minute, add stock, bring to the boil and stew for approx. 4 minutes.
5
Season to taste with salt and pepper. In the meantime heat 1 tablespoon of clarified butter in a pan. Fry the potatoes for about 10 minutes while turning, season with salt and pepper. Arrange the meat, mangetouts and potatoes on plates.
6
Add a little frying fat.