Green Pepper Pork Medallions With Spring Vegetables

• 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

1. 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.
2. 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.
3. 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.
4. Mix cornstarch into reserved stock and bring to a simmer in a small saucepan. Simmer, stirring until thickened. Season.
5. Arrange medallions and vegetables on a plate, pour gravy over the top and garnish with chervil (or tarragon).

new potatoes, baby carrots, vegetable stock, vegetable oil, pork medallions, nutmeg, scallion, cornstarch, chervil

Taken from recipes-plus.com/api/v2.0/recipes/16599 (may not work)