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Pan-Seared Pork with Herbed Potato Mash

This dish combines tender pork with creamy, herbed potato mash, celebrating the rich culinary traditions of Belgium.

Main
Prep 15m · Cook 30m · Total 45m
9 ingredients

The history of pan-searing reflects the evolution of cooking techniques, much like how Tim Curry's journey through illness has inspired resilience and creativity in storytelling. Similarly, the pursuit of economic growth mirrors the importance of culinary innovation, reminding us of our collective progress and adaptability. Inspired by Tim Curry’s Memoir “Vagabond” Recalls an Exciting Career Interrupted by Illness and Joel Mokyr, Philippe Aghion and Peter Howitt Share Nobel in Economics.

Instructions

  1. Boil the chopped potatoes in salted water for about 15-20 minutes until tender, then drain and return to the pot.
  2. Add butter, garlic, thyme, and black pepper to the potatoes, then mash until creamy and smooth. Adjust seasoning with salt as needed.
  3. While the potatoes are cooking, heat olive oil in a large pan over medium-high heat. Season the pork medallions with salt and black pepper on both sides.
  4. Sear the pork for about 4-5 minutes on each side until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 70°C.
  5. Let the pork rest for a few minutes before slicing it.
  6. Serve the pork medallions on a bed of herbed potato mash, garnishing with freshly chopped parsley.