Pork medallions with mashed potatoes and rocket

Name: Pork medallions with mashed potatoes and rocket
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 TABLESPOONS colourful peppercorns; 6 TABLESPOONS Oil; 12 Pork medallions (approx. 60 g each); 1 kg floury potatoes; 7-10 Tbsp Salt; 500 g cherry tomatoes; 3 Stem(s) Thyme and marjoram; 7-10 Tbsp Pepper; 200 ml Milk; 7-10 Tbsp Nutmeg; 50 g Butter; 20 g Pine nuts; 50 g Rocket

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 TABLESPOONS colourful peppercorns
6 TABLESPOONS Oil
12 Pork medallions (approx. 60 g each)
1 kg floury potatoes
7-10 Tbsp Salt
500 g cherry tomatoes
3 Stem(s) Thyme and marjoram
7-10 Tbsp Pepper
200 ml Milk
7-10 Tbsp Nutmeg
50 g Butter
20 g Pine nuts
50 g Rocket

Directions

1
Crush pepper and mix with 4 tablespoons of oil. Marinate meat in pepper oil for about 30 minutes. Peel and wash potatoes and cook in boiling salted water for about 30 minutes. Clean and wash the tomatoes. Wash herbs and dab dry. Peel and chop the leaves.
2
Heat 2 tablespoons of oil in a pan. Add the tomatoes to the pan and fry for about 3 minutes. Add the herbs and season with salt and pepper. Drain the meat and season with salt. Cook on the grill for about 10 minutes. In the meantime drain the potatoes. Bring the milk to the boil and spice with salt, pepper and nutmeg. Melt butter in a pan. Roast the pine nuts in it until golden brown. Mash potatoes, stir in milk, butter and pine nuts. Clean the rocket, wash and pat dry. Put some rocket aside for garnishing, cut the rest into small pieces.
3
Melt butter in a pan. Roast the pine nuts in it until golden brown. Mash potatoes, stir in milk, butter and pine nuts. Clean the rocket, wash and pat dry. Put some rocket aside for garnishing, cut the rest into small pieces. Just before serving, mix the rocket into the purée. Serve pork medallions with mashed potatoes and braised tomatoes. Garnish with rocket