Pork Fillet Medallions with Pumpkin Seed Crust and Bean Vegetables

Pork Fillet Medallions with Pumpkin Seed Crust and Bean Vegetables

Main course

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Cook Time

50 min

Servings

4

Difficulty

Easy

Prep Time

30 min

This Thermomix® recipe for Pork Fillet Medallions with Pumpkin Seed Crust and Bean Vegetables is ready in 50 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Thermomix® recipe for pork fillet medallions with pumpkin seed crust and bean vegetables is a hearty main course with pumpkin seeds, butter and pork fillet. Preparation takes about 50 minutes and yields 4 servings. Ideal for an autumnal or winter family meal, also suitable for festive occasions such as Christmas. With the Thermomix®, preparation is quick and easy.

Ingredients (12 ingredients)

  • 75 g Pumpkin seeds
  • 100 g Butter
  • 1 clove Garlic
  • 1 Bd. Parsley
  • 75 g Breadcrumbs
  • to taste Salt
  • to taste Pepper
  • 600 g Pork fillet
  • 3 tbsp Rapeseed oil
  • 500 g Green beans
  • 1 Red onion
  • 1 tbsp Pumpkin seed oil

Preparation (11 steps)

1

Roast and chop pumpkin seeds

Lightly toast 75 g of pumpkin seeds in a coated pan without oil. Roughly chop half of the pumpkin seeds and set aside.

2

Chop garlic

Thermomix® Setting
3 sec/Speed 7

Peel 1 clove of garlic, place in the mixing bowl and chop for 3 sec./speed 7. Scrape down the sides with the spatula.

3
3

Chop parsley

Thermomix® Setting
3 sec/Speed 6

Wash 1 bunch of parsley, pat dry, place in the mixing bowl and chop for 3 sec./speed 6. Scrape down the sides with the spatula.

3
4

Prepare pumpkin seed crust

Thermomix® Setting
2 min/122°F/Speed 2, 10 sec/Speed 3 50

Put 100 g butter into the mixing bowl and melt for 2 min./50°C/speed 2. Add chopped pumpkin seeds, garlic, parsley and 75 g breadcrumbs. Season with salt and pepper and mix for 10 sec./speed 3.

120
5

Preheat oven

Preheat the oven to 200 degrees Celsius top/bottom heat.

6

Prepare and fry pork fillet

Wash 600 g pork fillet, pat dry and cut into 8 approx. 2 cm wide medallions. Press the medallions down a little with the back of a knife. Heat 2 tbsp rapeseed oil in a pan and fry the medallions for approx. 1 minute on each side.

7

Top and bake medallions

Line a baking sheet with baking paper and place the medallions on it. Season with salt and pepper. Spread the pumpkin seed mixture with a tablespoon on the medallions, press lightly and bake for about 10 minutes. Then increase the temperature, turn on the grill function and bake the medallions for about 2 minutes until the crust turns golden brown.

8

Cook beans

Thermomix® Setting
15 min/Varoma/Speed 1 Varoma

Clean, wash and halve if necessary 500 g green beans and place in the simmering basket. Pour 1 liter of water into the mixing bowl, insert the simmering basket and steam for 15 min./Varoma/speed 1. After steaming, drain the beans, rinse in cold water and drain.

900
9

Cut onions

Peel, halve and cut 1 red onion into strips.

10

Fry beans and onions

Heat 1 tbsp rapeseed oil in the pan in which the medallions were fried and fry the onion strips in it, turning, for approx. 2 minutes. Add the cooked beans, mix and season with salt and pepper.

11

Serve

Drizzle some pumpkin seed oil over the medallions and serve with the beans.

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About this recipe

This recipe for pork fillet medallions with pumpkin seed crust is a creation that has evolved from various inspirations. I remember an autumn vacation in Styria, where pumpkin seeds were offered in every conceivable form. The idea of using these nutty seeds for a crust was therefore obvious. The combination with tender pork fillet and crunchy beans makes the dish a balanced and seasonal treat. The pumpkin seeds are the star here. They not only provide an intense, slightly nutty flavor, but also a pleasant crispness. The butter binds the crust and gives it an additional flavor dimension. Garlic and parsley bring freshness and spice into play, while the breadcrumbs hold the crust together and provide a nice texture. The pork fillet itself is a lean and tender meat that gets a light roasted aroma from the frying. The green beans contribute a crunchy component and a fresh, slightly tart note that harmonizes perfectly with the pumpkin seed crust. The red onion provides a sweetish spiciness that rounds off the dish. The preparation with the Thermomix® is very simple. Chopping garlic and parsley is effortless and quick. Be careful not to roast the pumpkin seeds for too long, otherwise they may become bitter. The temperature when melting the butter should not be too high so that it does not splash. When searing the medallions, it is important not to overcrowd the pan so that the meat can fry and not boil. The cooking time of the beans in the Varoma depends on their thickness. It is best to test with a fork to see if they are cooked but still have some bite. For a vegetarian version, you can replace the pork fillet with halloumi or tofu. The halloumi should also be fried before being baked with the pumpkin seed crust. Tofu should be squeezed well before frying to remove excess water. Instead of parsley, you can also use other herbs such as thyme or rosemary. For a vegan version, replace the butter with margarine or a vegetable oil. Serve the medallions with the beans on a plate and drizzle with some pumpkin seed oil. Mashed potatoes, Spätzle or a fresh salad go well with this. A glass of dry white wine or a light red wine also harmonizes well with this dish. The finished medallions can be stored in the refrigerator and reheated the next day. The pumpkin seed crust can also be prepared separately and frozen. This gives you a quick and easy way to conjure up a delicious dish. The beans taste best fresh, but can also be stored in the refrigerator for a day.

Tags

#Meat #Hearty #Autumnal #Festive #Christmas #Winter #Wintery

Allergens

  • Sulfites
  • Nuts
  • Milk

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