Pork medallions with potato crust in cranberry sauce on celery carpachio

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel, wash and thinly slice the celery. Wash marjoram, dab dry and remove the leaves from 3 stalks. Heat 1 tablespoon of oil in a pan and fry the celery slices on both sides until golden brown.

2. 2

   Add the marjoram when turning the slices. Remove the celery from the pan and keep warm. Add 1 tablespoon of oil to the frying fat. Fry 12 Rösti (1 heaped tablespoon each) in 2 portions in the pan for 2-3 minutes, turning them over, and remove them.

3. 3

   Wash pork fillet, pat dry and cut into 12 medallions. Press a little bit flat. Season medallions with salt and pepper. Heat 1 tablespoon of oil in a frying pan and fry the medallions on both sides, remove them, place them on a baking tray and place 1 Rösti on each medallion.

4. 4

   Cook the meat in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-7 minutes. Deglaze the meat with broth, add cranberries and simmer for approx. 3 minutes. Stir in currant jelly and season the sauce with salt and pepper.

5. 5

   Place celery slices in a circle on 4 plates. Place 3 medallions in the middle and sprinkle with the sauce. Garnish with the rest of the marjoram.

Nutrition Facts

KCAL
390 kcal

CARBS
27 g

FATS
15 g

PROTEINS
37 g