Pork Medallions with Spring Onion and Cream Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork fillet (s)
- 1 bunch spring onion (s)
- 300 ml vegetable stock
- 800 ml cream
- 2 teaspoon, heaped mustard
- 1 cup crème fraîche, approx. 50 g
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Wash the pork tenderloin and pat dry with a little kitchen paper. Then cut into approx. 1 to 1.5 cm thick slices.
- Wash the spring onions and cut into small rings.
- Pepper and salt the pork tenderloin on both sides. Sear in a large pan, remove and set aside.
- In the same pan with the oil used for the meat, fry the spring onions until translucent. Then add the vegetable stock and let it reduce for about 2 minutes. Now add the cream, crème fraîche and mustard and bring to the boil briefly. Season with salt and pepper and add the meat again. If you like it, you can add some of the meat juice to the sauce. Let everything simmer for about 5 minutes. Not too long, otherwise the meat will be tough.
- We like to eat it with croquettes or hash browns. We also like to eat with a lot of sauce. If you don`t like that, you can cut the recipe information in half.
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