Miso mustard sauce with pork medallions and mashed potatoes

Name: Miso mustard sauce with pork medallions and mashed potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 175 g + 2 tablespoons butter; 1 kg Potatoes; 7-10 Tbsp Salt; 8 Pork fillet medallions (approx. 75 g each); 2 TABLESPOONS Oil; 1 (approx. 200 g) Stalk leek (leek); 7-10 Tbsp Pepper; 50 g Panko (Japanese bread flakes); 2 TABLESPOONS dark sugar beet syrup; 125 ml light, mild soy sauce; 1 TABLESPOON Miso paste; 1 TABLESPOON Mustard; 250 ml Milk; 7-10 Tbsp freshly grated nutmeg

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

175 g + 2 tablespoons butter
1 kg Potatoes
7-10 Tbsp Salt
8 Pork fillet medallions (approx. 75 g each)
2 TABLESPOONS Oil
1 (approx. 200 g) Stalk leek (leek)
7-10 Tbsp Pepper
50 g Panko (Japanese bread flakes)
2 TABLESPOONS dark sugar beet syrup
125 ml light, mild soy sauce
1 TABLESPOON Miso paste
1 TABLESPOON Mustard
250 ml Milk
7-10 Tbsp freshly grated nutmeg

Directions

1
Freeze 25 g butter in small pieces. Peel, wash and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. Dab medallions dry and season with salt. Heat oil in a pan, fry medallions on each side for about 5 minutes.
2
Clean the leek, halve and wash lengthwise, cut into fine strips. Remove medallions from the pan, season with pepper and keep warm. Fry leek in frying fat for 2-3 minutes. Season with salt and pepper.
3
Melt 150 g butter in a frying pan and roast the pancob crumbs in it until golden brown.
4
Bring syrup, soy sauce, 100 ml water, miso paste and mustard to the boil in a small pot. Gradually add ice-cold butter to the simmering sauce. Drain the potatoes and let them evaporate briefly. Add milk and 2 tbsp. butter, season with salt and nutmeg and mash to a puree.
5
Arrange the puree, sprinkle with leek and crumbs. Serve with medallions and sauce.