Pork medallions with carrot vegetables and almond butter

Name: Pork medallions with carrot vegetables and almond butter
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g waxy potatoes; 1 collar Carrots; 1 collar Parsley; 40 g Butter or margarine; 30 g Flour; 250 ml Vegetable broth (instant); 125 g Whipped cream; 125 ml Milk; 2 (300 g each) Pork fillets; 1 TABLESPOON clarified butter; 40 g flaked almonds; 7-10 Tbsp possibly 1 carrot to garnish

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g waxy potatoes
1 collar Carrots
1 collar Parsley
40 g Butter or margarine
30 g Flour
250 ml Vegetable broth (instant)
125 g Whipped cream
125 ml Milk
2 (300 g each) Pork fillets
1 TABLESPOON clarified butter
40 g flaked almonds
7-10 Tbsp possibly 1 carrot to garnish

Directions

1
Peel, wash and chop the potatoes and carrots. Tournament if necessary. Cook in boiling salted water for about 15 minutes. In the meantime wash parsley, dab dry and remove leaves, except for some for garnishing, from the stems and chop finely. Melt 30 g fat in a pot.
2
Dust with flour and sweat it on. Deglaze with stock, cream and milk while stirring. Fold in parsley. Wash the fillets, dab dry and cut into medallions. Heat clarified butter in a pan and fry the medallions on both sides. Fry over medium heat for about 5 minutes. Roast the almonds in a pan without fat until golden brown, take them out. Melt 10 g fat in a pan. Arrange medallions, vegetables and potatoes on plates. Drizzle vegetables with fat and sprinkle with almonds.
3
Fry over medium heat for about 5 minutes. Roast the almonds in a pan without fat until golden brown, take them out. Melt 10 g fat in a pan. Arrange medallions, vegetables and potatoes on plates. Drizzle vegetables with fat and sprinkle with almonds. Add sauce. Garnish with parsley and possibly carrot stars