Pork Medallions with Spaetzle in Olive-cream Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g pork fillet (s)
- 150 g spaetzle
- 75 ml whipped cream
- 3 small shallot (s)
- 5 large olives, (giant), green ones
- 1 small clove garlic
- 1 g paprika powder, (rose)
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 1 ml lemon juice
- 3 g butter
- 2 tablespoon sunflower oil
Print Recipe
Pin Recipe Instructions
- Put the butter in a Teflon pan and prepare the spaetzle while stirring.
- Put the oil in a hot pan. Add the pork tenderloin cut into 1 cm thick medallions and fry on one side. Add the peeled and sliced or diced shallots. Turn and sauté the medallions until the onions are translucent. Stir frequently. The medallions should be pale pink on the inside.
- Quarter the olives. Squeeze the garlic into a bowl. Add lemon juice and olives and shake vigorously. Salt and pepper medallions. Turn off the hotplate. Add the quartered olives. Pour on the cream. Sprinkle in the paprika powder, stir and simmer until the sauce thickens. Season to taste with salt and pepper.
- Arrange the cooked spaetzle on plates. Serve with the sauce and medallions.
- A French red wine goes well with it.
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