Weiwels Pork Medallions with Savoy Cabbage – Mushrooms – Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 pork loin (s), (fillet)
- 6 leaves savoy cabbage, large
- 200 g mushrooms, brown
- 1 medium onion (s)
- 2 cloves garlic)
- 50 g ham, raw, leaner
- 2 splashes oil
- 30 g cheese, coarsely rated (Gruyère, Gruyère)
- 3 tablespoon Cremefine, for cooking
- salt and pepper
- nutmeg
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Peel off the savoy cabbage leaves, cut in half lengthways and remove the thick central rib. Wash thoroughly and drain. Peel the onion and garlic, cut finely and sauté in a pan with a small splash of oil and let them take on the color. Cut the cleaned mushrooms into leaves and add them. First fry without adding water. Then add a little water sparingly. Cut the halves of the savoy cabbage crosswise into strips approx. 1 cm wide and add them as well. Collapse - a little more water is needed here. Now season with salt, freshly ground pepper and nutmeg, add the ham cut into small pieces and gradually pour in the Cremefine. The vegetables should not be dry, but neither should they swim.
- In the meantime, the loin is cleaned and cut into finger-thick slices. Gently press a little flat with the heel of your hand. Fry in a little oil on both sides so that the meat gets a little color, season with salt, pepper and paprika. Take out of the pan and keep warm.
- When the vegetables are firm to the bite, add the medallions and their roasting ingredients and let them simmer for a moment. Sprinkle the cheese in the pan and let it melt.
- Serve with broad pasta or boiled potatoes. A semi-dry Riesling goes well with it.
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