Potatoes with Pork and Rosemary Recipe
Dear cooks, I offer you a very simple recipe, but very tasty and very, I would say, stylish dish that will be appreciated by both your family and guests. The recipe can be called an expanded version of the famous Lyons potato.
Servings
3
Cook Time
60minutes
Servings
3
Cook Time
60minutes
Ingredients
Instructions
  1. Peel the potatoes and boil them whole in salted water until tender, but do not boil them.
  2. Pork tenderloin cut into small plates 3 cm thick, i.e. to make so-called medallions. Chop off the meat, season with salt and pepper.
  3. Cut a large onion into large pieces.
  4. Finely chop the parsley.
  5. In sunflower oil (or olive oil, as you prefer), fry the meat on both sides until a crust forms. Turn down the heat and cook it until ready. Remove the prepared meat from the pan and set aside.
  6. Pour the onion into the pan and fry until soft. Add the butter and fry the onion until golden brown. Cut the potatoes into slices 1 cm thick or slightly larger and add it to the onion. Gently stir with a spatula and fry a little, just 1 minute.
  7. Add beef broth. You can use a cube. I prepare 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 freeze it too.
  8. As soon as the frozen broth melts in a frying pan (do not heat well frozen), add the parsley, stir.
  9. Put the meat medallions on the potatoes, a sprig of rosemary (or a couple of pinches of dry), cover the pan with a lid and heat everything over low heat so that the cooled meat becomes hot, and the rosemary releases all its flavors.
  10. A delicious and fragrant dish is ready.
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