Pork Escalope with Mangetout

Cook the carrot, covered, for 20 minutes in the pan with boiling water. Add the potatoes after 5 minutes and season with salt and pepper. Make sure that the carrot and potatoes are completely under water. Drain when finished, saving some of the water for later, then set aside without the lid.

Heat 1 tbsp butter per person in a frying pan on medium heat and fry the shallot and garlic for 3 – 4 minutes. Rub the pork tenderloin with salt and pepper. Take half of the shallot and garlic out of the pan and set aside. Add the pork escalope to the same pan and fry for 3 – 4 minutes until evenly browned. Transfer the pork to a baking dish and bake in the oven for 7 – 9 minutes. Once done, take from the oven and cut into strips.

Turn the heat under the frying pan to high and deglaze the pan with the stock and 1 tsp balsamic vinegar per person. Season the gravy with pepper and ½ tsp mustard per person. Allow to cook for 4 – 6 minutes, or until it has reduced by half. Add 1 tbsp cold butter per person right before serving and stir well using a whisk.

Boil plenty of water in a saucepan for the mangetout and cook them for 4 – 6 minutes. Drain and rinse under cold water. Add the rest of the shallot and garlic to the pan with carrot and potatoes and mash. Optionally, add a little bit of the cooking water to make the mash smoother. Season with salt and pepper to taste.