Pork Medallions with Speedy Mashed Potato and Sauerkraut
Tender pork medallions pan-fried quickly, paired with creamy mashed potatoes and traditional sauerkraut, offering a comforting and balanced winter meal.
Ingredients
- Garlic Powder0.5 tsp
- Milk40 ml
- Olive Oil7 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Pork Tenderloin150 g
- Potato200 g
- Sauerkraut150 g
Instructions
- 1Step 1
Peel and dice the potato into 1-inch cubes. Place in a small pot, cover with water, and bring to a boil. Cook for 8-10 minutes, or until fork-tender.
- 2Step 2
While potatoes cook, slice the pork tenderloin into 1-inch thick medallions. Season both sides with salt, pepper, and garlic powder.
- 3Step 3
Heat 5ml of olive oil in a non-stick skillet over medium-high heat. Add the pork medallions and sear for 3-4 minutes per side, until golden brown and cooked through. Remove from heat and let rest.
- 4Step 4
Drain the cooked potatoes. Mash them thoroughly with a fork or potato masher. Stir in the milk and remaining 2ml of olive oil until smooth and creamy. Season with salt and pepper to taste.
- 5Step 5
Gently heat the sauerkraut in a small saucepan or microwave until warm.
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