- 4 tablespoons butter (softened)
- 1/3 cup chopped walnuts (finely)
- 1/4 cup fresh parsley (chopped)
- 3 tablespoons dry breadcrumbs
- 1 1/2 tablespoons fresh rosemary (chopped)
- 1 pound russet potatoes (peeled and chopped)
- 4 pork tenderloin medallions (1 inch thick)
- 1 tablespoon vegetable oil
- 2/3 cup reduced sodium vegetable broth
- 1/2 cup dry red wine
- 12 ounces baby carrots
- 1 pinch ground coriander
- 2/3 cup milk
- 1 pinch grated nutmeg
- 1 teaspoon cornstarch
- Preheat the oven to 350°F. Mix 3 tbsp butter with the walnuts, parsley, breadcrumbs and rosemary. Season with salt and pepper and set aside.
- Cook the potatoes in boiling, salted water for 20-25 mins until tender. Meanwhile, tie a piece of kitchen string around each pork medallion. Heat the oil in a large skillet over medium-high heat, add the pork and fry for 1-2 mins per side until browned, turning once. Remove to a baking sheet; reserve the skillet. Spread the herb butter mixture on top of the medallions. Bake for 10-12 mins until cooked through.
- Meanwhile, pour the broth and wine into the reserved skillet and bring to a boil, scraping up the browned bits. Reduce heat and simmer the gravy for 5 mins. Melt the remaining 1 tbsp butter in a saucepan over medium heat, add the carrots and cook for 5-6 mins until tender, stirring often. Stir in the coriander and season with salt and pepper.
- Drain the potatoes and return to the saucepan. Add the remaining 1 tbsp butter, the milk and nutmeg, season with salt and pepper and mash. Remove the pork from the oven and cover loosely in foil. Mix the cornstarch with a little water until smooth, then stir into the gravy. Simmer, stirring, until thickened. Divide the carrots, mashed potatoes and pork between 2 plates, drizzle with the gravy and serve.