Pork Medallions with Potato Rosti

Ingredients

• 750 g potatoes (starchy)
• 1 Carrot
• 1 egg
• Salt
• Pepper
• nutmeg
• 6 tbsp clarified butter
• 800 g pork tenderloin
• 2 tbsp sunflower oil
• 200 g heavy cream
• 150 ml Vegetable broth
• 50 g crème fraîche
• 1 tsp mustard (spicy)
• 2 bunches spring onions (6-8 pieces)
• salt (pink pepper)

Instructions

1. 1.

   Clean and slice the spring onions into thin rings; set aside 2–3 tbsp for garnish. Wash, peel, and place the potatoes in a bowl of cold water; set aside. Rinse the pork tenderloin, pat dry, and cut into 2–3 cm thick slices.

2. 2.

   Peel and grate the carrot finely. Drain the potatoes from the water and grate them. Discard the liquid, add the egg, and mix everything into a dough, seasoning with salt, pepper, and nutmeg.

3. 3.

   Heat one tablespoon of clarified butter in a pan and drop spoonfuls of the potato mixture onto it; flatten slightly and fry for 3–4 minutes before flipping and cooking the other side. Repeat with the remaining dough. Place the finished rosti on a plate and keep warm at 100 °C in the oven.

4. 4.

   Heat oil in a pan for the pork medallions, sear the slices quickly over high heat, then remove them. Add the spring onions to the pan and sauté briefly. Deglaze with broth and bring to a boil once.

5. 5.

   Add cream and crème fraîche, season with mustard, salt, and pepper, and simmer on medium heat for 5 minutes. Place the pork in the sauce and let it cook gently at low temperature for 5–8 minutes.

6. 6.

   Distribute the finished rosti onto plates, arrange the pork with sauce decoratively over the rosti, and garnish with fresh spring onions before serving.