Baked Pork Tenderloin Medallions on Potatoes and Brussels Sprouts
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pork fillet (s)
- 1 kg potato (s)
- 1 kg Brussels sprouts
- 400 g mushrooms
- 2 onions)
- 2 cups crème fraîche or creme light herbs
- 100 g cheese, (medieval Gouda)
- salt and pepper
- Paprika powder, hot pink
- Cayenne pepper
- Oil, (sunflower oil)
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into pieces and bring to the boil in salted water. Clean the Brussels sprouts, add to the potatoes and cook with the potatoes for about 10 minutes. Then drain and put in a greased baking dish.
- Cut the fillet into medallions, season them with salt, paprika and cayenne pepper. Fry the medallions briefly in sunflower oil on both sides and then place on the potatoes and Brussels sprouts.
- Fry the onions in a little oil in the same pan, add the quartered mushrooms and fry briefly. Then add the crème fraîche, stir everything well and season the sauce with the spices.
- Pour the sauce over the medallions. Sprinkle the grated cheese on top and bake everything in the preheated oven for 20-30 minutes.
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