Pork Fillet with Grape Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g pork tenderloin (s), cut into medallions 50 each
- 100 g rapes, red
- salt and pepper
- 1 onion (s), red, finely chopped
- 20 g butter
- 125 ml grape juice, red
- 2 tablespoon crème fraîche
Print Recipe
Pin Recipe Instructions
- Wash, halve and core the grapes. Finely chop the onion. Salt and pepper the medallions.
- Heat the butter in a pan, fry the medallions on both sides. Then add the chopped onion and roast it with it. Deglaze with the grape juice, add the grape halves and let steep for 4 minutes over a low heat. Season with creme fraiche, salt and pepper.
- Serve with ribbon noodles or spaetzle.
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