Tender pork medallions in pepper and mushroom cream sauce with sweet potato mash

Step 1 of 12:

 

Bring water to a boil in a pot for the sweet potatoes.

Step 2 of 12:

 

In a bowl, combine the onion wedges with 2 tbsp oil, sugar, and salt.

Step 3 of 12:

 

Now peel the sweet potatoes and cut them into 3 cm cubes.

Step 4 of 12:

 

Roast the onion wedges in a small pan until golden brown.

Step 5 of 12:

 

Add the sweet potato cubes with salt to a pot, cover with water, bring to a boil, and simmer covered.

Step 6 of 12:

 

Rinse the pork tenderloin under cold water, pat dry, and cut into approx. 3 cm thick medallions.

Step 7 of 12:

 

Season with salt and pepper.

Step 8 of 12:

 

Meanwhile, heat oil in a pan and sear the pork medallions on both sides over high heat. Then remove from the pan and let rest briefly.

Step 9 of 12:

 

In the same pan, heat 2 tbsp oil and sauté the red onion cubes, mushrooms, and Malabar pepper over medium heat for 2 minutes.

Step 10 of 12:

 

Deglaze with 100 ml white wine. Add 200 ml cream, bouillon cubes, and let simmer lightly for 8 minutes. Then add the medallions and cook for another 4 minutes over low heat.

Step 11 of 12:

 

Meanwhile, drain the cooked sweet potato cubes and let them steam dry briefly. Add butter and mash with a potato masher. Season with salt and pepper to taste.

Step 12 of 12:

 

Serve the mashed sweet potatoes on a plate, arrange the pork medallions on top, and garnish with pepper-mushroom cream sauce and roasted onions.