Pork medallions with sage carrots

Name: Pork medallions with sage carrots
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Federation (à 500 g) Carrots; 7-10 Tbsp Salt; 1 package (450 g each) frozen potato balls; 1 kg Pork tenderloin; 12 discs Parma ham; 3 TABLESPOONS Oil; 7-10 Tbsp Steak Pepper; some stem(s) Sage; 30 g Butter or margarine; 6 cl dry Marsala wine

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Federation (à 500 g) Carrots
7-10 Tbsp Salt
1 package (450 g each) frozen potato balls
1 kg Pork tenderloin
12 discs Parma ham
3 TABLESPOONS Oil
7-10 Tbsp Steak Pepper
some stem(s) Sage
30 g Butter or margarine
6 cl dry Marsala wine

Directions

1
Peel the carrots, leaving a little green. Wash the carrots and cook in boiling salted water for 10-15 minutes. Bake the potato balls in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 15-20 minutes. Pat the fillet dry and cut into twelve medallions. Wrap each medallion with a slice of ham and fry in portions in hot oil on both sides for 3-5 minutes. Season with salt and pepper and keep warm. Drain the carrots and let them drain.
2
Pluck sage leaves from the stalks and cut into small pieces, except for something to garnish. Heat the fat in a 2nd pan, fry the sage and toss the carrots in it. Remove the medallions from the pan and deglaze the frying fat with Marsala. Arrange three medallions each with carrots and potato balls on a plate. Pour Marsala sauce over the medallions. Garnish with sage leaves