Summary

Ingredients

• 1 pork loin (s), 500 - 600 g (fillet)
• 2 cubes palm fat
• 1 clove garlic
• Salt and pepper, black
• Paprika powder, noble sweet
• Paprika powder, hot pink
• 1 ½ cm mustard, hotter
• Cayenne pepper
• 1 teaspoon herbs Provence
• Margarine, liquid
• 100 ml sweet cream
• 2 cl cognac or brandy, possibly more
• 1 cube sauce powder for roast pork
• 600 ml water
• 1 shallot (s)
• butter

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Instructions

1. Parry the pork loin, wash, dab and rub with crushed garlic. Heat the fat and fry the pork loin on all sides (maximum 15 minutes).
2. In the meantime prepare the sauce in a separate pan: lightly brown 1 small diced shallot in the liquid margarine. Top up with water and stir in the herbs of Provence and mustard. Bring to the boil and season with salt, pepper, cayenne pepper and both types of paprika. Simmer gently for about 10 minutes.
3. Take the seared loin out of the other pan and pour off the fat. Cut the loin into medallions. Heat a little butter in the pan and briefly fry the medallions on both sides. Pour a maximum of 4 cl of cognac over the meat and flambé when it is hot. Pour the sauce on, stir in the roast pork sauce and refine with a little sweet cream. Season to taste and serve.
4. Spätzle go well with it.