Pork Medallions with Mediterranean Oven Potatoes

Name: Pork Medallions with Mediterranean Oven Potatoes
Total time: 40 min
Yield: 3
Ingredients: 600 g Pork tenderloin; 600 g Waxy potatoes; 1 Stück Onion; 2 Stück Garlic cloves; 3 EL Olive oil; 1 TL Thyme, dried; 1 Prise Chili flakes; 50 g Black olives, pitted; 0.5 Stück Lemon (juice); Salt; Black pepper, freshly ground

Juicy pork medallions with crispy oven potatoes, onions and garlic. Black olives and a squeeze of lemon give the side dish a fresh, Mediterranean note, and a pinch of chili adds a gentle heat.

By Beeny · 3 servings · 40 minutes

Ingredients

600 g Pork tenderloin
600 g Waxy potatoes
1 Stück Onion
2 Stück Garlic cloves
3 EL Olive oil
1 TL Thyme, dried
1 Prise Chili flakes
50 g Black olives, pitted
0.5 Stück Lemon (juice)
Salt
Black pepper, freshly ground

Method

Preheat the oven to 200 °C top and bottom heat.
Cut the potatoes into roughly 2 cm pieces, cut the onion into wedges and leave the garlic unpeeled. Spread everything on a baking sheet with 2 tbsp olive oil, salt, pepper, thyme and chili flakes and roast in the oven for 25 minutes.
Cut the pork tenderloin into roughly 3 cm thick medallions and season with salt and pepper.
Heat the remaining olive oil in a large pan and sear the medallions over medium to high heat for 2 to 3 minutes per side until golden brown.
Place the medallions on the baking sheet with the potatoes and cook in the oven for another 6 to 8 minutes until they reach an internal temperature of about 63 °C.
Halve the olives and drizzle them with the lemon juice over the potatoes. Serve the medallions with the oven potatoes.