Main course

Pork Medallions in Pepper Cream Sauce

Name: Pork Medallions in Pepper Cream Sauce
Total time: 30 min
Yield: 1
Ingredients: 150 g Pork tenderloin; 80 ml Cream; 0.5 tbsp Peppercorns; 1 Stk Shallots; 15 g Butter; 50 ml Broth; 0.75 tbsp Cognac; 0.25 tsp Salt; 0.75 tbsp Vegetable oil; 3 sprigs Thyme

Prep time

30 min

Portions

Difficulty

Easy

725

kcal

Nutrition · Per portion

Carbs

13.4 g

Protein

45.9 g

Fat

52.4 g

Medaillons vom Schwein in Pfefferrahmsauce

Ingredients

For 1 portion

Pork tenderloin
150 g
Cream
80 ml
Peppercorns
½ tbsp
Shallots
1 Stk
Butter
15 g
Broth
50 ml
Cognac
¾ tbsp
Salt
¼ tsp
Vegetable oil
¾ tbsp
Thyme
3 sprigs

Method

Step by step

1
Cut pork tenderloin into 2 cm thick medallions, season with salt.
2
Heat oil and butter, sear medallions on both sides for 2-3 min.
3
Remove meat and keep warm.
4
Finely chop shallots and sauté in the pan drippings until translucent.
5
Coarsely crush peppercorns and add.
6
Deglaze with cognac, pour in broth and reduce.
7
Add cream and reduce to desired consistency.
8
Serve medallions with sauce and thyme.

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Main course

Pork Medallions in Pepper Cream Sauce

For 1 portion

Step by step

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