Pork medallions with new potatoes and curd

Name: Pork medallions with new potatoes and curd
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g small, new potatoes; 250 g red pepper; 2 Cup of spring quark (approx. 200 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 8 Pork medallions (approx. 75 g each); 3 TABLESPOONS Oil; 7-10 Tbsp fresh herbs for sprinkling; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g small, new potatoes
250 g red pepper
2 Cup of spring quark (approx. 200 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
8 Pork medallions (approx. 75 g each)
3 TABLESPOONS Oil
7-10 Tbsp fresh herbs for sprinkling
7-10 Tbsp Grease

Directions

1
Wash the potatoes thoroughly and cook in boiling water for about 15 minutes
2
In the meantime clean, wash and dice the peppers. Mix spring quark and diced peppers, up to approx. 2 tablespoons. Season quark with salt, pepper and sugar
3
Drain the potatoes and let them steam briefly. Wash the meat and dab dry. Season with salt. Heat oil in a large, coated pan. Fry meat for approx. 5 minutes, turning. Remove, place in a greased casserole dish and cook in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 6-8 minutes. Lightly brown the potatoes in the cooking fat for about 5 minutes. Sprinkle with salt
4
Arrange potatoes, curd cheese and pork fillets on plates. Sprinkle meat with pepper. Sprinkle quark with remaining paprika cubes and possibly fresh herbs