Medallions with carrots & basil sauce

Name: Medallions with carrots & basil sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 200 g baby potatoes; 7-10 Tbsp salt, white pepper; 2 (approx. 200 g) Carrots; 1 small onion; 1 tsp (5 g) Oil; 2-3 stem(s) Basil or; 7-10 Tbsp Parsley; 4-5 Tbsp low-fat milk; 1 (10 g) go. Tsp stabbing; 7-10 Tbsp ripened cream; 100 g Pork tenderloin

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

200 g baby potatoes
7-10 Tbsp salt, white pepper
2 (approx. 200 g) Carrots
1 small onion
1 tsp (5 g) Oil
2-3 stem(s) Basil or
7-10 Tbsp Parsley
4-5 Tbsp low-fat milk
1 (10 g) go. Tsp stabbing
7-10 Tbsp ripened cream
100 g Pork tenderloin

Directions

1
Peel and wash the potatoes and cook them in salted water for about 15 minutes. Peel and wash the carrots, cut them in half lengthwise and cut them into pieces. Peel and finely dice onion
2
Heat 2 1/2 teaspoons of oil. Fry the onion until transparent. Steam carrots briefly. Add 5-6 tbsp water and a little salt. Steam covered for about 10 minutes.
3
Wash the basil and remove the leaves. Puree with milk and cream. Season to taste with salt and pepper
4
Drain the potatoes and let them drain well. Heat 1/2 tsp. oil in a coated pan. Fry the potatoes for about 5 minutes. If necessary, wash the meat and pat dry. Cut into 2 medallions. Add to the pan and fry for 2-3 minutes on each side. Season and arrange everything
5
Pork schnitzel is just as lean as filet, but cheaper. Before roasting possibly halve