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

Step 1 of 12:

 

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

Step 2 of 12:

 

In a bowl, mix 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 Frying Pan until golden brown. 

Step 5 of 12:

 

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

Step 6 of 12:

 

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

Step 7 of 12:

 

Season with salt and pepper.

Step 8 of 12:

 

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

Step 9 of 12:

 

Heat 2 tbsp. oil in the same Frying Pan and fry the red diced onions, mushrooms and Malabar pepper over medium heat for 2 minutes.

Step 10 of 12:

 

Deglaze with 100 ml white wine. Add 200 ml cream and the stock cube, and reduce gently for 8 minutes. Then add the medallions and finish cooking for a further 4 minutes over low heat.

Step 11 of 12:

 

Meanwhile, drain the cooked until soft sweet potato cubes and let the steam escape briefly. Butter Add and mash with a potato masher. Season with salt and pepper to taste.

Step 12 of 12:

 

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