Pork Medallions with Cream Cheese – Yogurt – Sauce

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 1 pork fillet (s), approx. 700 g
  • Pepper, Parisian, for seasoning
  • Paprika powder, noble sweet, for seasoning
  • 1 tablespoon butter, for frying
  • 2 tablespoon oil, for frying

For the sauce:

  • 1 small onion (s), finely chopped
  • Garlic, 1/2 clove at most
  • 100 g pork belly, smoked, cut into small cubes
  • 1 small carrot (s), finely diced
  • 0.5 stick ½ leek, cut into small pieces
  • 0.5 ½ red pepper (s), cut into small pieces
  • 1 teaspoon mustard, medium hot
  • 2 teaspoons tomato paste
  • 100 ml port wine
  • 250 ml vegetable stock, to be poured on, possibly a little more
  • Salt, to taste
  • 100 g herbal cream cheese, low in fat
  • 2 tablespoon yoghurt, 3.5% fat, stirred until creamy
  • 1 tablespoon cornstarch
  • 2 tablespoon water to mix
  • 1 glass mushrooms, cut
  • some parsley, frozen
  • Sauce thickener, brown, as required
Pork Medallions with Cream Cheese – Yogurt – Sauce
Pork Medallions with Cream Cheese – Yogurt – Sauce
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Instructions

  1. Wash the pork tenderloin, peel it and cut it into 3cm thick medallions, flatten it a little with your hand, but not with the meat tenderizer! Season with Parisian pepper and paprika powder and brush with a little oil, chill in the refrigerator for 20 minutes.
  2. In the meantime, dice the onion, garlic, carrot, bell pepper and leek and set aside separately.
  3. Sear the diced, smoked pork belly with the onion and garlic in a coated pan with 1 tablespoon of oil, stir in the tomato paste and mustard, deglaze with port wine and reduce.
  4. Then add the rest of the vegetables and pour the vegetable stock on top and let the lid simmer gently for approx. 5 minutes.
  5. In a second pan with butter and the remaining oil, sear the pork medallions on each side, remove and add to the vegetable mixture in the other pan.
  6. Stir in the herb cream cheese and yogurt for the sauce. Mix the cornstarch with cold water and stir in as well. Bring to the boil briefly and at the very end add the drained mushrooms from the glass and the frozen parsley. Leave in the closed pan at low temperature for another three minutes. If necessary, sprinkle some brown sauce thickener.
  7. My tip:
  8. We eat rice and butter beans with it!

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