Tender pork medallions in pepper and mushroom cream sauce with sweet potato mash
35 min
Total Time
25 min
Cooking Time
10 min
Preperation Time
Ingredients
| approx. 300 g | pork tenderloin |
| 1 x | sweet potato |
| 6 x | brown mushrooms |
| 1 x | red onion |
| 200 ml | cream |
| 20 g | butter |
| 3 g | green Malabar pepper |
| 1 x | stock cube or fresh herbs to taste |
| Additional | |
| 6 tbsp. | olive oil |
| 100 ml | white wine |
| salt, pepper, sugar |
Instructions
Step 1 of 12:
Bring a pot of water to the boil for the sweet potatoes.
Step 2 of 12:
In a bowl, mix the onion wedges with 2 tbsp. oil, sugar and salt.
Step 3 of 12:
Now peel the sweet potatoes and cut them into 3 cm cubes.
Step 4 of 12:
Roast the onion wedges in a small Frying Pan until golden brown.
Step 5 of 12:
Place the sweet potato cubes with salt in a pot, cover with water, bring to the boil and simmer covered.
Step 6 of 12:
Rinse the pork fillets under cold water, pat dry, and cut into medallions about 3 cm thick.
Step 7 of 12:
Season with salt and pepper.
Step 8 of 12:
Meanwhile, heat oil in a Frying Pan and sear the pork medallions on both sides over high heat. Then remove from the Frying Pan and let them rest briefly.
Step 9 of 12:
Heat 2 tbsp. oil in the same Frying Pan and fry the red diced onions, mushrooms and Malabar pepper over medium heat for 2 minutes.
Step 10 of 12:
Deglaze with 100 ml white wine. Add 200 ml cream and the stock cube, and reduce gently for 8 minutes. Then add the medallions and finish cooking for a further 4 minutes over low heat.
Step 11 of 12:
Meanwhile, drain the cooked until soft sweet potato cubes and let the steam escape briefly. Butter Add and mash with a potato masher. Season with salt and pepper to taste.
Step 12 of 12:
Place the mashed sweet potato on a plate, arrange the pork medallions on top, and garnish with pepper mushroom cream sauce and roasted onions.
