Green Pepper Pork Medallions With Spring Vegetables - cooking recipe

Ingredients

1/2 lb new potatoes, peeled
1/2 lb baby carrots, scrubbed, halved lengthwise
1/2 cup vegetable stock
1 tsp vegetable oil
2 None pork medallions (each approx 1/8 lb)
2 pinches nutmeg
1 None scallion, chopped
1 tsp pickled green peppercorns
1 tbsp cornstarch
None None Freshly chopped chervil (or tarragon), to garnish

Preparation

Bring a large pot of boiling, salted water to a boil over high heat. Add potatoes and cook for 15 mins. Drain and keep warm.
In a small saucepan, add stock and carrots. Bring to a simmer over medium heat and cook for 10 mins. Strain, reserving stock, and season carrots. Set aside and keep warm.
In a frying pan, heat oil over medium high and sear pork medallions on each side for 1-2 mins. Season each with salt, cracked black pepper and nutmeg. Add scallion and cook for 2 mins. Add green peppercorns.
Mix cornstarch into reserved stock and bring to a simmer in a small saucepan. Simmer, stirring until thickened. Season.
Arrange medallions and vegetables on a plate, pour gravy over the top and garnish with chervil (or tarragon).