Pork medallions with mixed vegetables and green salsa
/ only an even number of servings can be ordered /
What we send:
- pork tenderloin
- additive free parmesan
- new potatoes
- red onion
- fresh parsley
- untreated lemon
- olive oil
- olive oil (for salsa)
- large pan
- mixing bowl
The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.
Cut the radish into bites, the asparagus into 2-3-centimeter pieces, quarter the red onion and divide it into petals. Chop the capers and almonds, and finely chop the parsley and garlic. Grate the parmesan.
Heat some olive oil in a pan. On medium heat, stir-fry the potatoes until golden brown (about 10-12 minutes), salt and pepper to taste.
While the vegetables are browning, mix the garlic, capers, 2/3 of the parmesan, parsley, 5-6 tablespoons of olive oil in a mixing bowl and squeeze the lemon juice (the sizes of the lemons vary, use the amount to suit your taste) , salt and pepper and mix well.
4. Asparagus & Radish & Onion
Add the radish, asparagus, onion, garlic and a little water to the potatoes, then cook, shaking often over high heat for 5-6 minutes. Salt and pepper to taste. When done, set it aside and keep it warm.
5. Pork medallions
Heat some olive oil in a pan. Salt and pepper the pork medallions and cook over medium heat for approx. 3-3 minutes.
Stack the grilled vegetables on a plate and place the meats on it. Spoon the sauce on top and sprinkle with the remaining parmesan.
Enjoy your meal!
Attention! The portions of the spices are relative, can be reduced or increased according to taste. Cooking time may vary depending on experience.
The recipe description is for 2 servings.