Counter 02 · Pork
Pork Medallion on Potato Rosti with Dill Cream
Tall, bacon-wrapped pork tenderloin medallions on crisp Swiss potato rosti with tender asparagus and a light dill and creme fraiche sauce. Spring on a plate.
- Prep
- 30 min
- Cook
- 35 min
- Serves
- 4
- Level
- Medium
Rosti is the Swiss answer to hash browns: grated potato pressed into a thick cake and fried in butter until the outside crunches and the inside stays creamy. Squeezing the grated potato hard in a towel is the difference between crisp and soggy. Wrapping each medallion in thin bacon holds the shape and bastes the lean tenderloin as it roasts. The dill sauce is barely cooked, just creme fraiche warmed with stock and lemon, so it tastes fresh against the browned pork and potato.
Method
-
Heat the oven to 400 F. Season the medallions with 1 tsp salt and the white pepper, wrap each side with a bacon slice and secure with a toothpick.
-
Wrap the grated potatoes in a clean kitchen towel and wring out as much liquid as you can. Toss with the remaining salt.
-
Melt 3 tbsp butter in a 10-inch nonstick skillet over medium heat. Form 4 thick potato cakes, press them flat and cook 8 to 10 minutes per side until deep golden and crisp. Keep warm in the oven on a rack.
-
Sear the medallions in an oven-safe skillet with the remaining butter over medium-high heat, 2 minutes per side, then roast 10 to 12 minutes until 140 F inside. Rest 5 minutes.
-
Blanch the asparagus in salted boiling water for 3 minutes, then drain.
-
Warm the creme fraiche and stock in a small saucepan over low heat just until steaming, then stir in the dill and lemon juice.
-
Pool the dill cream on plates, set a rosti in the center, crown it with a medallion, and lean the asparagus against the side.
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