Fried Pork Tenderloin and Fondant Potatoes

Bev has been wanting to have pork tenderloin medallions and I have been wanting to make Fondant Potatoes so we whipped them up for our Friday card group.

For the pork, I sliced the tenderloin into about 5/8“ thick rounds then used the Jaccard to flatten them to 3/8“. 

Then I seasoned them on both sides with Tiger Seasoning and breaded them with flour, egg wash, Panko.

Finally, I deep fried them in 350F oil until golden brown and drained them on a rack.

I had recently seen the potato recipe on Kevin’s “Closet Cooking” blog and we had some fresh potatoes from the farmers market, but not russets.  Kevin describes the potatoes as “Large cylinders of potatoes, crispy on the outside and melt in your mouth creamy on the inside, in a butter and garlic broth with aromatic herbs.”

Fondant Potatoes

Ingredients:

4 large russet potatoes, peeled and sliced into 1-1.5 inch thick cylinders

1 tablespoon oil

3 tablespoons butter

4 cloves garlic, bashed*

1/2 teaspoon rosemary, chopped

1/2 teaspoon thyme, chopped

salt and pepper to taste

1 cup chicken broth, warm

Directions:

1. Heat the oil in a large pan over medium-low heat, add the potatoes and cook until golden brown, about 8-10 minutes, flip and cook the other side.

2. Add the butter and let it melt before adding the garlic, rosemary and thyme.

3. Season with salt and pepper to taste before carefully adding the broth.

4. Cover and simmer gently until tender, about 25-30 minutes.

Option: Use white potatoes or yellow potatoes.

Plate the meat and potatoes and serve with a small bowl of the potato sauce (I made more than the above recipe) for diners to pour on their meat or use as a dipping sauce if desired.

The Verdict:

The pork was moist, tender, and tasty and the potatoes were just as Kevin described above.  Another keeper meal.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

8/04/23 meal date