Fillet medallions with maple-cider glaze

Name: fillet medallions with maple-cider glaze
Cook time: 30 min
Total time: 75 min
Yield: 4
Ingredients: 1 kg red skinned potato cleaned up; 2 fennel bulb; 4,5 el peanut oil; 1 el fennel seed; 1 tl sea salt; 2 el maple syrup; 2 el mustard; 2 el apple cider vinegar; 1 tl ground aniseed jar of 33 g; 4 pork tenderloins; 100 g baby spinach

Make something very special of these fillet medallions with a homemade maple-cider glaze

Ingredients

Kitchen Stuff

1 baking dish (34 x 23 cm)
1 grill pan

Directions

Preheat the oven to 180 ° C.
Cut the potatoes into pieces lengthwise. Cut the fennel tubers lengthwise into thin parts.
Put the potato, fennel, oil, fennel seed, (freshly ground) pepper and sea salt in the baking dish and scoop.
Bake for approx. 45 minutes in the middle of the oven. Change every 15 min.
After 30 minutes of cooking, mix the maple syrup, mustard, vinegar, aniseed, oil, pepper and salt. Brush the meat with half of the glaze.
Heat a grill pan without oil or butter and grill the meat for 6 minutes. Turn the meat and brush again with the glaze. Grill still 6 min.
Remove the meat from the pan, turn around, place on a plate and brush with the rest of the glaze. Leave to rest for 5 minutes.
Meanwhile, beat the rest of the oil and the vinegar, (freshly ground) pepper and, if necessary, salt to a dressing and spoon with the spinach.
Serve the spinach with the roasted potato and fennel at the fillet medallions.

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Nutrition

435Calories

Sodium16% DV385mg

Fat22% DV14g

Protein36% DV18g

Carbs19% DV56g

Fiber28% DV7g

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