Pork Medallions with Gratinated Asparagus and Potatoes

Name: Pork Medallions with Gratinated Asparagus and Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4
Cuisine: German
Ingredients: 1 kg waxy potatoes; 0.5 bunch Lemon balm; 1 kg asparagus; Salt; 2 tbsp sugar; 8 pork fillet medallions (about 70 g each); 80 g freshly grated Parmesan; 2 tbsp Vegetable oil; 4 tbsp butter; a splash dry white wine

Prep: 15min

| Servings: 4 | Cook: 1h

Pork medallions with gratinated asparagus and potatoes is a recipe featuring fresh ingredients from the pork category. Try this and other recipes from Spoonsparrow!

Ingredients

1 kg waxy potatoes
0.5 bunch Lemon balm
1 kg asparagus
Salt
2 tbsp sugar
8 pork fillet medallions (about 70 g each)
80 g freshly grated Parmesan
2 tbsp Vegetable oil
4 tbsp butter
a splash dry white wine

Instructions

1.
Peel the potatoes and simmer for about 30 minutes. Let them cool slightly, then peel again. Pick off the lemon balm leaves, set a few aside for garnish, and chop the rest. Peel the asparagus and simmer in salted water with 1 tbsp sugar for about 20 minutes until firm. Remove and arrange on a baking sheet or dish side by side. Sprinkle with cheese and 2 tbsp butter flakes.
2.
Wash the pork medallions, pat dry, season with salt and pepper, and brown them in hot oil for 2-3 minutes on each side. Deglaze with a little white wine, set aside, and cook through while turning occasionally. Finally sprinkle chopped lemon balm over the top.
3.
Toss the potatoes in remaining hot butter with leftover sugar and allow to caramelize lightly. Season slightly with salt.
4.
Grill the asparagus under a preheated grill for about 8 minutes until golden brown, plate the medallions on dishes, garnish with lemon balm, and serve alongside the potatoes.