Young vegetables with medallion of pork

Name: Young vegetables with medallion of pork
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g young carrots; 400 g Kohlrabi; 150 g Sweet peas; 400 g Potatoes; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp coarse pepper; 4 (80 g each) Pork tenderloin medallions; 7-10 Tbsp green pepper; 200 ml Vegetable broth (instant); 1 TABLESPOON sauce thickener; 20 g Half-fat butter; 7-10 Tbsp Chervil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g young carrots
400 g Kohlrabi
150 g Sweet peas
400 g Potatoes
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp coarse pepper
4 (80 g each) Pork tenderloin medallions
7-10 Tbsp green pepper
200 ml Vegetable broth (instant)
1 TABLESPOON sauce thickener
20 g Half-fat butter
7-10 Tbsp Chervil

Directions

1
Clean the carrots (leave some green at the top if you like) and wash them. Clean, wash and chop the kohlrabi. Clean and wash the sugar snap peas. Peel, wash and slice the potatoes.
2
Heat 1 tablespoon of oil in a frying pan and fry the potato wedges in it over medium heat for about 20 minutes while turning. Season with salt and pepper. Cook the carrots and kohlrabi in boiling salted water for approx. 12 minutes. Add the sugar snap peas 5 minutes before the end of the cooking time.
3
Wash the meat, dab dry. Heat the remaining oil in a pan and fry the meat in it over medium heat for 3-4 minutes on each side. Then season with salt and green pepper. Remove meat from the pan and keep warm.
4
Deglaze roast with stock, bring to the boil, stir in sauce thickener and season with salt and pepper. Foam up fat. Arrange potatoes, vegetables with sauce, meat and butter on a plate and serve garnished with chervil as desired.