Pork Medallions Under Mushroom Crust on Potato Casserole

5 from 6 votes
Total Time 1 hr 20 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 153 kcal


Potato casserole:

  • 600 g Waxy potatoes
  • 1 Clove of garlic
  • 1 tbsp Butter
  • Freshly grated nutmeg
  • Salt and pepper
  • Marjoram
  • 200 ml Cream

Mushroom crust:

  • 200 g Fresh mushrooms
  • 100 g King oyster mushrooms
  • 2 Fresh shallots
  • 40 g Butter
  • 30 g Breadcrumbs
  • 2 Egg Whites
  • Salt and pepper
  • Chives fresh
  • Butter

Pork filets:

  • 650 g Pork tenderloin
  • 650 g Seasoned salt
  • 650 g Garlic pepper
  • 650 g Sweet paprika powder
  • Oil


Potato casserole: preheat the oven to 180 °!

  • Peel the potatoes, rinse with cold water and cut into fine slices. Mix the cream, salt, pepper, nutmeg and marjoram. Rub the casserole dish with garlic and butter. Use garlic clove in the mushroom crust later! Then mix the potato slices with the cream and place in the baking dish! Bake everything for 20 minutes!

Mushroom crust:

  • Peel the shallots and clean the mushrooms, finely dice and rub in the garlic from above, fry everything in butter until golden brown. Add parsley, salt and pepper. Allow to cool slightly! Then stir in the egg white and breadcrumbs!

Pork medallions: oven on 200 ° hot air grill

  • Cut the pork fillet into 8 pieces, approx. 2.5 cm thick. Then season with seasoned salt, garip pepper and paprika and fry briefly in hot oil until crispy on each side! Take out of the pan and take the potatoes out of the oven and spread the fillets on top. Then put the mushroom mixture on top and press down a little. Sprinkle with a few flakes of butter!
  • Then bake everything in the oven for 10 minutes!

Roast set: Tip ...

  • If you like, you can add a little white wine, cognac to the gravy and serve it with you! 🙂


Serving: 100gCalories: 153kcalCarbohydrates: 7.1gProtein: 9.2gFat: 9.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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