40 min. total time
Ingredients for 4 portions
| 700 | g | Pork loin roast |
| 1 | Tbsp | Olive oil |
| 10 | g | Dried porcini mushrooms |
| 50 | g | Butter |
| 2 | Tbsp | Chopped parsley |
| 125 | ml | Whipping cream |
| 3 | Pieces | Potatoes (cooked) |
| 1 | Piece | Egg yolk |
| 1 | Pinch | Nutmeg |
| 1 | Tbsp | Butter and oil for frying tde medallions |
| 2 | Pinch | Pepper |
| 2 | Pinch | Salt |
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Preparation
- Soak the porcini mushrooms in water, then chop them finely. Sauté in a pan with butter and deglaze with cream.
- Peel and mash the cooked potatoes while still hot, add mushrooms, egg yolks, and parsley. Season with salt, pepper, and nutmeg and mix well.
- Cut the pork loin into 4 cm thick slices, season with salt and pepper. Heat the butter-oil mixture in a pan, sear the meat on all sides. Then place in a baking dish, fill a piping bag with the potato mixture and apply it to the meat slices.
- Bake in a preheated oven at 200° for about 10 minutes. Dissolve the pan drippings with some water and add to the meat.
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Nutrition score
501
33,23 g
46,13 g
12,35 g
40 min. total time | 30 min. preparation time | 10 min. cook & rest time
