John Myers
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Pork Medallions with Pumpkin Seed Crust and Potato Noodles
The perfect pork medallions with pumpkin seed crust and potato noodles recipe with a picture and simple step-by-step instructions.
Pumpkin seed crust
- 60 g Breadcrumbs
- 60 g Pumpkin seeds
- 1 tsp Lemon juice
- 2 tbsp Chopped parsley
- 10 ml Pumpkin seed oil
- 2 tbsp Butter
- Pepper
- Salt
carrots
- 3 Pc. Carrots
- 0,5 tbsp Pumpkin seed oil
- 1 tsp Honey
pork tenderloin
- 1 Pc. Pork tenderloin
- 1 tbsp Olive oil
- 400 g Potato noodles
- For the pumpkin seed crust, mix the breadcrumbs, pumpkin seeds, lemon zest, parsley, pumpkin seed oil, lemon juice and butter. Season with salt and pepper.
- Cut the carrots into slices and place on a deep baking sheet. Spread pumpkin seed oil and honey over it. Season with pepper and salt and mix well.
- Cut the pork fillet into medallions and fry them briefly on both sides in a pan in a little olive oil.
- Place pork medallions on the carrot bed, spread the pumpkin seed crust on top and bake at 200 degrees for 20 minutes.
- Fry the noodles in a pan in a little fat.
- Place the potato noodles and pork medallions with a pumpkin seed crust on a plate and add the carrots. Garnish with a little fresh parsley.
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