Pork medallions with leek meatballs

Last Updated on October 9, 2024

Baked medallions smeared with mustard, served with potato and leek meatballs.

Ingredients:

8 pcs of pork medallions 2 pcs of leeks 1 kg potatoes 50 g butter 4 tablespoons coarse flour 3 tablespoons of sunflower oil 2 tablespoons Dijon mustard 1 tablespoon thyme leaves water salt

Procedure:

1. Wash the cleaned pork medallions, dry them, rub them with Dijon mustard, press thyme leaves to them, put them in a preheated oven and bake at 220 °C for thirty minutes to soften the meat
2. Put the peeled potatoes cut into smaller pieces, boil them in boiling salted water for 12 minutes, then drain them, let them steam in the pot covered for 2 minutes and finally mash them as much as possible with a masher 3. In a large frying pan, fry the sliced leeks in melted butter until soft (about 10 minutes), remove from the heat, stir in the mashed potatoes, season with salt and make eight meatballs
4. Dust them with semi-coarse flour and fry in hot oil until golden brown on both sides (about 2 minutes on each side) and serve with the prepared meat.