Medallions with carrot-potatoe puree

Name: Medallions with carrot-potatoe puree
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp 700 - 800 g carrots; 500 g Potatoes; 2 TEASPOONS Broth; 600 g Pork tenderloin; 2–3 Branches of rosemary; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 1 TABLESPOON tomato paste, sugar; 2-3 TABLESPOONS Balsamic vinegar; 2 TABLESPOONS dark sauce thickener; 3 TABLESPOONS Butter; 7-10 Tbsp Kitchen yarn

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp 700 - 800 g carrots
500 g Potatoes
2 TEASPOONS Broth
600 g Pork tenderloin
2–3 Branches of rosemary
1 Onion
1 Garlic clove
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
1 TABLESPOON tomato paste, sugar
2-3 TABLESPOONS Balsamic vinegar
2 TABLESPOONS dark sauce thickener
3 TABLESPOONS Butter
7-10 Tbsp Kitchen yarn

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Peel, wash and roughly chop the carrots and potatoes. Cook in 1⁄2 l water with 1 teaspoon broth for about 20 minutes.
2
Dab the fillet dry, cut it into 8 medallions and tie them into shape if necessary. Wash the rosemary and put something aside for garnishing. Peel onion and garlic and dice finely.
3
Heat the oil. Add rosemary. Fry the medallions for 3-4 minutes on each side, season and place on a baking tray. Cook in a hot oven for about 10 minutes.
4
Briefly fry the onion and garlic in hot frying fat. Sauté the tomato paste and 2 teaspoons of sugar in it. Deglaze with 400 ml water and vinegar. Stir in 1 teaspoon broth. Let simmer for about 5 minutes. Thicken the sauce and season to taste.
5
Drain the carrots and potatoes, except for about 100 ml of water. Add butter and mash finely. Season to taste with salt and garnish with the rest of the rosemary.