Pork Skewers with Röstis and Fried Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 826 cal. | (39 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 9.2 μg | (15 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,414 mg | (35 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 24.6 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the skewers
- 600 grams Pork tenderloin (ready to cook)
- 12 slices Bacon
- salt
- freshly ground peppers
- For Röstis
- 800 grams predominantly waxy potatoes
- 1 egg
- 1 Tbsp Potato starch (depending on potato variety)
- Nutmeg
- 2 Tbsps vegetable oil
- For fried potatoes
- 1 yellow onion
- 40 grams clarified butter
- In addition
- 2 Tbsps vegetable oil
- 300 milliliters Beef broth
- 30 grams cold butter
- Sage (for garnishing)
Preparation steps
For the skewers: rinse meat, pat dry, trim and cut into 12 equal medallions. Wrap each medallion into a slice of bacon, season with salt and pepper and thread 3 medallions on a skewer. For röstis: peel, rinse and grate half of potatoes. Wrap into a damp kitchen towel.
Hang grated potatoes over a bowl and collect resulting juice, drain and collect starch on the bottom. Combine grated potatoes with egg and potato starch, season with salt and nutmeg. Heat oil in a nonstick pan and place few piles of potato mixture in a pan. Flatten with a spoon and cook for about 2-3 minutes per side or until golden brown. Prepare all rostis in the same manner.
Drain on paper towels. For fried potatoes: peel remaining potatoes, slice thinly. Heat butter in a pan and cook potato slices until golden brown. Peel onion, cut into thin strips, add to potatoes and cook together. Season with salt and pepper and cook, turning occasionally until potatoes are tender.
Heat oil in a pan and sear meat skewers on all sides on high heat. Tranfser to preheated oven at 180°C (approximately 350°F) and finish cooking meat. Remove from the pan and set aside. Deglaze pan drippings with a little broth, simmer briefly and thicken with cold butter. Arrange röstis, one skewer and fried potatoes per plate and drizzle with sauce. Garnish with sage and serve.
