Potato and rocket puree to medallions

Name: Potato and rocket puree to medallions
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg Potatoes; 1 TEASPOON Vegetable broth (instant); 2 tablespoons (30 g) Pine nuts; 1 Garlic clove; 100 g Rocket or parsley; 400-450 g Pork tenderloin; 6-7 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper, nutmeg; 7-10 Tbsp Olives and caper apples

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg Potatoes
1 TEASPOON Vegetable broth (instant)
2 tablespoons (30 g) Pine nuts
1 Garlic clove
100 g Rocket or parsley
400-450 g Pork tenderloin
6-7 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper, nutmeg
7-10 Tbsp Olives and caper apples

Directions

1
Peel, wash and chop the potatoes. Boil covered in 3/8 l water with broth for about 20 minutes
2
Roast the seeds until golden brown. Peel and chop the garlic. Clean, wash and roughly chop the rocket. Cut fillet into about 12 thin medallions. Fry in 1-2 tablespoons of hot oil on each side for 2-3 minutes. Season with salt and pepper
3
Drain the potatoes and collect the stock. Mash potatoes. Stir in 5 tablespoons of oil and so much stock until the mixture is creamy. Season with salt, pepper and nutmeg. Fold in garlic and rocket. Serve with the medallions. Sprinkle with pine nuts and garnish with olives and caper apples