Rosemary medallions and roast potatoes

Name: Rosemary medallions and roast potatoes
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1–2 small twigs rosemary; 2-3 TEASPOONS Oil; 7-10 Tbsp salt and pepper; 3 (approx. 120 g) small medallions of pork; 200 g cleaned red pepper; 1 small peeled onion; 200 g peeled potatoes; 1/2 TEASPOON Lemon juice

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1–2 small twigs rosemary
2-3 TEASPOONS Oil
7-10 Tbsp salt and pepper
3 (approx. 120 g) small medallions of pork
200 g cleaned red pepper
1 small peeled onion
200 g peeled potatoes
1/2 TEASPOON Lemon juice

Directions

1
Wash the rosemary, pluck a few needles and chop them. Mix with 1 teaspoon of oil and some pepper. Dab medallions and coat with rosemary oil. Chill for about 30 minutes.
2
Wash the peppers and cut them into large cubes. Cut onion into fine slices. Wash and dice potatoes.
3
Heat 1-2 teaspoons of oil in a coated frying pan. Fry the potatoes for 15-20 minutes at medium heat until golden brown. Season with salt and pepper.
4
Heat a second pan. Fry the medallions for about 3 minutes on each side. Salt them, take them out and keep them warm. Fry the bell pepper, onion and remaining rosemary twig in hot fat while turning for about 5 minutes.
5
Season with salt, pepper and lemon juice. Heat the meat again briefly. Arrange the meat, peppers and potatoes on a plate. Garnish with rosemary.