Summary

Ingredients

• 250 g pork fillet (s)
• 1 packet cream cheese with herbs
• 1 cup cream
• 3 teaspoons crème fraîche
• 4 shallot (s)
• 2 teaspoons vegetable stock, instant
• Mustard, hotter
• some flour
• salt and pepper
• some lemon juice
• 250 g ribbon noodles

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Instructions

1. This recipe goes quickly (approx. 20 minutes) and is always well received.
2. Brush pork loin with hot mustard on both sides, then turn in flour. Fry in a little oil for about 5 minutes on each side (depending on the thickness of the slices). Then take them out of the pan and season with salt and pepper, put them in the oven at around 80 degrees (at least 10 minutes so that they are nice and juicy).
3. Now sauté the diced shallots lightly, pour about 125 ml. Vegetable stock, simmer briefly, then add the cream cheese, stir, add creme fraiche, season with salt and pepper, add a little hot mustard and / or lemon juice if you like, Simmer for a few minutes until the sauce is nice and creamy. Put the pork medallions on the plate, add the noodles and pour the sauce over them.