Pork fillet medallions with quark dip potatoes and arugula and tomato salad

Ingredients for 2 servings:

• 2 large potatoes
• 400 g quark
• 100 g arugula
• 100 g cocktail tomatoes
• 400 g pork fillet(s)
• 1 pointed pepper
• 1 orange(s)
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar, lighter
• some paprika powder
• some salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Wash the potatoes and cook in boiling salted water for about 25 minutes. Then drain them, let them steam off a little on the stovetop in an uncovered pot, and peel them, if you like. Wash the arugula and spin dry. Wash the tomatoes and pat dry. Then make a dressing from 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, salt and pepper. Mix it with the arugula and tomatoes and let it sit for a while. Peel and fillet the orange and chop the fillets. Wash the pointed peppers, slice them open, deseed them, and cut them into thin strips. Divide the quark between two bowls and mix one half with the orange segments, a little pepper, and salt to make a dip. Mix the other half with the quark strips, a little paprika, 1 tablespoon of olive oil, and a little pepper and salt to make a dip. Rinse the pork fillet, pat dry, and cut into smaller medallions. Heat 1 tablespoon of olive oil in a pan. Sear the medallions on both sides and then cook slowly over low heat until cooked through. Remove from the pan and let rest for a while. Arrange the arugula and tomato salad on one side of the plate. Cut a potato in half, place it on the plate, and spoon a little of each quark dip over the potato. Then add the medallions to the plate, season with salt and pepper, and serve immediately.