Pork medallions with mushroom sauce and colorful vegetables
easy
25 mins
25 mins
Ingredients
- 1 Rösti corner
- 150 g Asparagus tips (from the glass)
- 1 small onion
- 4 cherry tomatoes
- 50 g Mushrooms
- 50 g frozen peas
- 1 TEASPOON Oil
- 2 Pork medallions (approx. 50 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 ml clear broth (instant)
- 1 TEASPOON Fresh cream
- 1/2 TABLESPOON Diet Bandage Fix
- 7-10 Tbsp Parsley
- 7-10 Tbsp Aluminium foil
Directions
- 1
Place the Rösti corner on a baking tray and bake in a preheated oven (electric range: 225 ° C/ gas: level 4) for 10-15 minutes until golden brown. Drain the asparagus on a sieve and collect the liquid. Peel and finely dice the onion. Wash and halve the cherry tomatoes. Clean and slice the mushrooms.
- 2
Heat asparagus water in a pot, add half of the onion and cook the frozen peas in it for 5-6 minutes. Heat oil in a pan and fry the medallions for 2-3 minutes on each side. Season with salt and pepper, wrap in tin foil and let it rest. Sauté the mushrooms and remaining onions in the frying fat. Add broth, stir in the crème-fraîche and diet binder and bring to the boil briefly. Season with salt and pepper. Add the asparagus and tomatoes to the peas and heat up with them. Season with salt. Arrange rösti, medallions, mushroom sauce and vegetables on a plate.
- 3
Add broth, stir in the crème-fraîche and diet binder and bring to the boil briefly. Season with salt and pepper. Add the asparagus and tomatoes to the peas and heat up with them. Season with salt. Arrange rösti, medallions, mushroom sauce and vegetables on a plate. Serve garnished with parsley
- 4
About 1650 kJ/390 kcal
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