Pork medallions with Teltow turnips
easy
40 mins
40 mins
Ingredients
- 15 g dried porcini
- 500 g Teltow Turnip
- 7-10 Tbsp Salt
- 250 g Broccoli
- 1 package (300 g) frozen sesame balls
- 4 Medallions of pork
- 7-10 Tbsp (to 100 g)
- 4 discs Bacon
- 10 g clarified butter
- 200 g Whipped cream
- 1-2 TABLESPOONS dark sauce thickener
- 7-10 Tbsp white pepper
- 1/2 bunch Parsley
- 10 g Butter or margarine
- 7-10 Tbsp Cherry tomatoes for
- 7-10 Tbsp Garnish
- 7-10 Tbsp wooden skewers
Directions
- 1
Soak porcini mushrooms for about 30 minutes in 1/4 litre of lukewarm water. Peel and wash the turnips and boil them in salted water for about 20 minutes. Clean and wash broccoli and cut into florets.
- 2
Add broccoli to the turnips 5 minutes before the end of the cooking time. Place the sesame balls on a baking tray and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 15 minutes until golden brown.
- 3
Wrap the pork tenderloin with bacon slices and pin it down. Heat clarified butter in a frying pan and fry the fillets for approx. 4 minutes on each side. Remove and keep warm. Deglaze frying fat with porcini mushrooms and mushroom water, add cream and let it boil down a little.
- 4
Add the sauce thickener while stirring, bring to the boil again. Season with salt and pepper. Wash the parsley (add some to garnish) and chop finely. Heat the fat. Drain the vegetables and arrange on a plate with the medallions and sesame balls.
- 5
Garnish with tomatoes. Pour fat and parsley over the vegetables. Serve with extra sauce.
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