Pork medallions with new potatoes

Name: Pork medallions with new potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g new potatoes; 1 red pepper; 1 collar Chives; 2 cups (approx. 200 g each) Spring quark; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g Pork tenderloin; 2 TABLESPOONS Oil

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

While the potatoes are boiling, we quickly stir in the curd dip and fry the fillet. The perfect quick plate in summer!

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g new potatoes
1 red pepper
1 collar Chives
2 cups (approx. 200 g each) Spring quark
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g Pork tenderloin
2 TABLESPOONS Oil

Directions

1
Wash the potatoes and boil in water for about 20 minutes. In the meantime clean, wash and finely dice the peppers. Wash chives, shake dry and cut into small rolls. Stir both into the quark. Season to taste with salt and pepper.
2
Wash the meat, dab dry and cut into 8 medallions. Heat the oil in a large pan. Fry the meat for about 4 minutes on each side. Season with salt and pepper. Take it out and let it rest for a short time. Drain potatoes and toss briefly in the frying fat. Season with salt. Arrange everything.
3
To be able to eat the fine skin, you should wash new potatoes thoroughly. For scrubbing you can use a vegetable brush or the green side of a kitchen sponge.