Summary

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

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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