John Myers
Scalloped Medallions
The perfect scalloped medallions recipe with a picture and simple step-by-step instructions.
- 400 g Asparagus green fresh
- 200 g Carrots
- 0,5 bunch Fresh thyme
- 0,25 tsp Grated lemon peel
- 4 tbsp Rapeseed oil
- 200 g Green frozen peas
- 2 tbsp Butter
- 1 Egg yolk
- 300 g Pork tenderloin
- Salt and pepper
- 1 pinch Sugar
- Freshly grated nutmeg
- Preheat the oven to 200 ° C. Wash and peel the carrots and cut in half lengthways. Wash the asparagus, cut off the dry ends and peel the asparagus stalks in the lower third, then cut in half lengthways. Mix the vegetables with the thyme, lemon zest, 3 tablespoons of oil, salt, pepper and sugar. Place in a large baking dish and roast in the hot oven for 20 minutes.
- Simmer the peas in a little salted water for 6 minutes, drain. Puree with butter, season with salt, pepper and nutmeg. Fold in the egg yolks.
- Cut the pork fillet into thick slices, pat dry, season with salt and pepper. Fry the rest of the oil (1 tablespoon) in a pan for 2-3 minutes on each side. Then place on the vegetables in the oven. Spread the pea puree loosely on the medallions. Bake in the oven for 10 minutes Spread the remaining ebsen puree on 2 plates, serve garnished with spring vegetables and medallions.
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