Pork medallions on julienne vegetables

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Clean or peel and wash carrots, celery and leek. Cut vegetables into strips. Wash meat, dab dry and cut into thin slices

2. 2

   Heat the oil in portions in a frying pan. Fry the meat for 3-4 minutes while turning, season with salt and pepper, remove and keep warm

3. 3

   Cover the vegetables and steam them in a little water for 5-6 minutes until al dente. Wash parsley, shake dry, remove leaves, except for a little bit for garnishing, pluck them from the stalks and cut roughly. Add cream to the vegetables, bring to the boil, season to taste with salt, pepper and sugar, stir in parsley

4. 4

   Arrange vegetables and meat on plates, possibly sprinkle meat with pepper and garnish with parsley leaves

Nutrition Facts

KCAL
350 kcal

CARBS
8 g

FATS
17 g

PROTEINS
42 g