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Ingredients
Pork Medallions with Asparagus Au Gratin and Potatoes
- Ingredients
- 1 kilogram waxy potatoes
- ½ bunch Lemon balm
- 1 kilogram Asparagus
- salt
- 2 Tbsps sugar
- 8 Pork loin (each about 70 grams)
- 80 grams freshly grated Parmesan
- 2 Tbsps vegetable oil
- 4 Tbsps butter
- 1 splash dry white wine
Scrub potatoes and cook in salted water for about 30 minutes or until tender. Cool slightly and peel. Pluck off lemon balm leaves, set some aside for garnishing and chop the rest. Peel asparagus and simmer in boiling salted water with 1 tablespoon of sugar for about 20 minutes or until al dente. Remove with slotted spoon and arrange asparagus on baking sheet. Sprinkle with cheese and 2 tablespoons of butter flakes.
Rinse pork medallions, pat dry and season with salt and pepper. Heat oil in a pan and cook meat for 2-3 minutes per side or until golden brown. Deglaze pan with white wine and remove from heat and turn over meat occasionally. Sprinkle with chopped lemon balm leaves.
Heat remaining butter in a pan and toss potatoes with remaining sugar, caramelize slightly and season with salt.
Roast asparagus under a broiler for about 8 minutes or until golden brown, watching carefully. Arrange pork medallions and potatoes on plates and garnish with lemon balm leaves. Serve accompanied by asparagus.
(Percentage of daily recommendation)
| Calorie | 4,785 cal. | (228 %) | ||
| Protein | 896 g | (914 %) | ||
| Fat | 104 g | (90 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 6.7 g | (22 %) |