Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 pork loin (approx. 400 g)
- 50 g beef jerky
- 1 medium onion (s)
- 2 bell pepper (s), red / yellow
- 200 ml sweet cream
- 2 cl cognac
- 2 processed cheese corners (paprika / cream)
- 2 teaspoons horseradish (cream horseradish)
- salt
- Pepper, freshly ground
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Cut the pork loin into medallions, fry in oil on both sides for about 3 minutes, then deglaze with the cognac and toss. Keep the medallion warm in the oven.
- In the meantime, dice the jerky meat and leave it out, add the onions and the diced peppers and fry for about 3 minutes, deglaze with the cream and add the processed cheese cubes. When the cheese has completely dissolved, add 2 teaspoons of cream horseradish and season with salt and pepper. Add the medallions to the sauce.
- Cheese spaetzle go very well with this dish.
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