A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Swabian Pork Tenderloin Pot | Tender Fillet in Cream Sauce
(0)
35 min
Under an hour
Knuspr-Küche
Ein schwäbischer Traditionsklassiker aus einem Topf: Zarte Medaillons vom Schweinefilet treffen auf frische Eierspätzle und saftige Champignons in einer samtigen Rahmsauce. Perfekter Herbstgenuss für die ganze Familie.
Ingredients
Preparation method
Preparation
Pat the pork tenderloin dry, remove any sinew, and cut into approx. 2 to 3 cm thick medallions. Season the medallions all over with a little salt and freshly ground black pepper.
Peel the onions and cut into thin strips. Finely chop the garlic. Clean the mushrooms and halve or quarter them depending on size. Wash the fresh parsley, shake dry, and chop finely.
Cooking
In a large braising pot or Dutch oven, heat 1 tablespoon of clarified butter over high heat. Sear the pork tenderloin medallions on both sides for approx. 1 to 2 minutes until browned, but still slightly pink inside. Remove the meat and keep warm on a plate set aside.
Chef's tip
For a subtly tangy note, the beef stock can be refined with 1 teaspoon of medium-hot mustard.
Only add the pork tenderloin back at the very end so that the medallions remain melt-in-the-mouth tender and juicy.
30 min
Under an hour
