Pork Medallions in Herb Crust with White Wine Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork fillet (s)
- 0.5 teaspoon ½ rosemary, fresh or dry.
- 0.5 teaspoon ½ sage, fresh or dried.
- 2 teaspoons mustard, mild
- 1 clove garlic
- salt and pepper
- 2 tablespoon flour
- 1 tablespoon butter or rapeseed oil
- liter ⅛ white wine, dry
- 2 tablespoon parsley, finely chopped
- 2 cups crème fraîche
- some vegetable stock cubes or powder
Print Recipe
Pin Recipe Instructions
- Remove tendons from the pork tenderloin.
- Prepare a mixture of rosemary, sage, garlic, mustard, salt and pepper and brush the fillet with it. Dust some flour over it.
- Sear the fillet in the hot fat in a high pan briefly on both sides, deglaze with the white wine and simmer gently.
- Add the chopped parsley and creme fraiche and finally season with a little vegetable stock powder.
- It goes well with grainy rice, a few fried mushrooms and a green salad.
- Variant:
- Chicken breast fillets are also suitable instead of pork fillet.
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