Dear cooks, I offer you a very simple recipe, but very tasty and very, I would say, stylish dishes that will appreciate and your home and guests. The recipe can be called an extended version of the famous potato in Lyon style.
Peel the potatoes and cook them whole in salted water until ready, but do not boil them.
Pork tenderloin cut into small plates 3 cm thick, ie, make the so-called medallions. Meat to discourage, salt and pepper.
Large onion cut into large pieces.
Finely chop the parsley.
On sunflower oil (MLI olive, as you like) fry the meat on both sides until a crust. Fire to reduce and finish roasting it until tender. Prepared meat remove from the pan and set aside.
In a frying pan, pour the onion and fry until soft. Add butter and fry onions until Golden brown. Cut potatoes into slices 1 cm thick or a little more and add it to the onion. Gently mix with a spatula and fry a little, just 1 minute.
Add the beef broth. You can use the cube. I cook the broth and pour it into large silicone muffin molds (120 ml) and store it in the freezer, then add it to the dishes as needed. You can pour the broth into cellophane bags and also freeze.
As soon as the frozen broth melts in the pan (not frozen well warm up), add the parsley, mix.
Spread out on potatoes meat medallions, a branch of rosemary (or a couple of pinches of dry), close the pan with a lid and heat everything on a small fire, so that the cooled meat becomes hot, and rosemary let all its flavors.