Pork medallions with mashed potatoes and tomatoes

Name: Pork medallions with mashed potatoes and tomatoes
Cook time: 1 h 15 min
Total time: 1 h 15 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; 200 ml Milk; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 50 g Butter; 20 g Pine nuts; 50 g Rocket; 500 g cherry tomatoes; 3 Stem(s) Thyme and marjoram

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 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
200 ml Milk
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
50 g Butter
20 g Pine nuts
50 g Rocket
500 g cherry tomatoes
3 Stem(s) Thyme and marjoram

Directions

1
Crush pepper and mix with 4 tablespoons of oil. Marinate meat in pepper oil. Meanwhile, peel and wash the potatoes and cook in salted water for about 30 minutes. Drain. Bring the milk to the boil and spice vigorously with salt, pepper and nutmeg. Melt butter in a pan.
2
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. Just before serving, mix the rocket into the purée. Clean and wash the tomatoes. Wash the herbs and pat dry. Pluck and chop the leaves. 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.
3
Pluck and chop the leaves. 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. Serve pork medallions with mashed potatoes and braised tomatoes. Garnish with fresh herbs as desired