Pork Fillet Medallions with Pears and Goat Cheese in Marsala Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 pork medallions
- Balsamic vinegar
- 250 ml Marsala
- 400 ml cream
- 3 teaspoons chicken broth
- 2 teaspoons tomato paste
- 150 ml sherry, (or replace with Marsala)
- 300 ml water
- Sauce thickener, for light sauces
- 8 pear (s), halved (can)
- 8 slices cheese (goat cheese, hard cheese)
- 500 g spaetzle
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Prepare spaetzle according to the instructions on the packet.
- Season the pork medallions a little, drizzle with a little balsamic vinegar. Fry in margarine on both sides. Keep medallions warm.
- Put the sherry in a saucepan, stir in the tomato paste and chicken broth, simmer briefly and pour in the marsala. Reduce a little until the sauce is creamy and has a spicy taste. Now add the cream and water, stir well and turn down the temperature a little. Tie with a sauce thickener.
- Glaze the pear halves with a little sugar (without fat) in a pan.
- Melt the goat cheese slices in the pan with the frying fat.
- Place spaetzle on the plates, top with 3 pork medallions, 2 pear halves each and 2 slices of goat cheese. Pour the sauce over and serve.
- If you want to conjure up a menu, here is a recommendation:
- Starter: Zucchini cream soup with curry
- Dessert: Zabajone white wine with strawberries
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