Pork medallions on potatoes and green asparagus

Ingredients for 3 servings:

• 400 g pork fillet(s)
• 500 g asparagus, green
• 600 g potatoes, cut into small pieces
• 1 cup of cream
• 1 ball of mozzarella
• 2 tbsp soy sauce
• salt and pepper
• possibly cornstarch
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

First, wash the green asparagus. Cut off about 2 cm of the bottom end and cut the asparagus into thirds. Place the chopped potatoes in a large pot, cover with water, and add a little salt. Place a sieve over the large pot and add the asparagus. This way, the potatoes on the bottom will cook while the asparagus on top is steamed to preserve its vitamins. If you don’t have a sieve, you can also cook the asparagus normally in another pot with a little water. Let the vegetables cook for about 10-15 minutes. Important: Check the water level in the potatoes occasionally and add more water if necessary! Preheat the oven to 180 degrees Celsius (convection oven). While the vegetables are cooking, wash the pork fillet, pat dry, and cut into 1 cm-wide medallions. Season the meat with salt, pepper, and soy sauce and fry in a little oil on both sides for about 3 minutes. When the meat is done, remove it and briefly bring the cup of cream to a boil in the same pan. If you like the sauce a little creamier, you can also thicken it. I do this with 1 teaspoon of cornstarch and 2 tablespoons of cold water. Drain the cooked potatoes and place them in a casserole dish. Place the asparagus on top of the potatoes and then pour the cream sauce over them. Cut the mozzarella into thin slices. Arrange the pork medallions on top of the asparagus and place a slice of mozzarella on each medallion. Place the casserole in the oven for about 15-20 minutes, until the mozzarella has melted nicely and is starting to brown slightly.