Summary

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

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Instructions

1. Wash, halve and core the grapes. Finely chop the onion. Salt and pepper the medallions.
2. 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.
3. Serve with ribbon noodles or spaetzle.