Pork medallions, oyster mushrooms with rocket and Jerusalem artichoke puree

Preparation according to this recipe is not at all complicated and the recipe will be appreciated by both gourmets and the whole family. You may be surprised by the ingredient called Jerusalem artichoke. It is a rediscovered root vegetable, suitable for diabetics, containing large amounts of potassium, phosphorus and B vitamins. Recipe by Patrik Bečvář from the new TV show Recipes for Joy, TV Paprika.

Ingredients:

Rule for 2 servings: 300 g of pork tenderloin 150 g topinamburu 100 g oyster mushrooms 50 g arugula 50 g butter 10 g capers 100 ml cream 2 pcs thyme sprigs 1 pk garlic cloves 2 tbsp oil water pepper salt

Procedure:

1. Clean the pork tenderloin, finely chop two sprigs of thyme, a clove of garlic and capers
2. Boil the Jerusalem artichokes in salted water, drain the soft ones and mix them with the butter, season with salt and pepper
3. Put 2 tablespoons of oil in a frying pan, then fry the tenderloin for 2-3 minutes on each side and remove
5. In the same pan, fry the oyster mushrooms with a spoonful of capers, garlic and thyme, pour the cream over them and season with salt and pepper
6. Serve the portions of tenderloin on a bed of fresh rocket leaves seasoned with the sauce from the stock, together with the Jerusalem artichoke puree.

Note:

Source. oyster mushrooms with rocket and Jerusalem artichoke puree