Pork Medallions in Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork tenderloin (s), cut into medallions
- Oil, for frying
- 2 tablespoon onion (s) or shallot, diced
- 1 shot white wine
- 125 ml stock (soup)
- 125 ml crème fraîche, or cream or cremefine
- 1 tablespoon mustard
- salt and pepper
- 1 teaspoon butter, for sweating
Print Recipe
Pin Recipe Instructions
- Season the pork medallions and fry in oil on both sides. Take out and wrap in aluminum foil.
- Melt the butter in the frying stock and sauté the onion. Deglaze with a dash of white wine and let it boil down briefly. Pour the soup on top and let it boil down for approx. 5 minutes. Then stir in the remaining ingredients and season to taste.
- Put the meat in the sauce and heat or steam to the desired degree (pink or well-done).
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