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
Pork Fillet Medallions with Pears and Goat Cheese in Marsala Sauce
Pork Fillet Medallions with Pears and Goat Cheese in Marsala Sauce

Instructions

  1. Prepare spaetzle according to the instructions on the packet.
  2. Season the pork medallions a little, drizzle with a little balsamic vinegar. Fry in margarine on both sides. Keep medallions warm.
  3. 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.
  4. Glaze the pear halves with a little sugar (without fat) in a pan.
  5. Melt the goat cheese slices in the pan with the frying fat.
  6. 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.
  7. If you want to conjure up a menu, here is a recommendation:
  8. Starter: Zucchini cream soup with curry
  9. Dessert: Zabajone white wine with strawberries

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