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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 silver skin, and cut into medallions approx. 2 to 3 cm thick. Season the medallions all over with a little salt and freshly ground black pepper.
Peel the onions and cut them into thin strips. Finely chop the garlic. Clean the mushrooms and, depending on their size, cut them in half or into quarters. Wash the fresh parsley, shake dry, and finely chop.
Instructions
In a large braising pan 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 tender and pink inside. Remove the meat and keep warm on a plate.
Chef's tip
For a delicate savoury 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.
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