Pork fillet with leek and walnut-egg-mustard dressing

Ingredients for 4 servings:

• 2 eggs
• 300 ml vegetable stock
• n. B. sugar
• 1 kg leeks, thin stalks
• 50 g walnut kernels
• ½ bunch parsley
• 2 tsp mustard, medium hot
• 4 tbsp white wine vinegar
• 4 tbsp oil
• n. B. Salt
• n. B. Pfeffer
• 500 g pork fillet(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

ready in 15 minutes

Boil the eggs hard, rinse, peel, and chop. Bring the stock and a pinch of sugar to a boil. Trim and wash the leek and cut it into long pieces. Cook in the stock for 5 minutes. Chop the nuts, wash the parsley, pat it dry, and chop it. Mix the mustard, vinegar, and 2 tablespoons of oil. Season with salt, pepper, and sugar. Fold in the eggs, nuts, and parsley. Wash the meat, pat it dry, and cut into 8 slices. Fry in 2 tablespoons of hot oil for about 2 minutes per side, season. Drain the leek. Serve with the nut dressing. Serve with the pork medallions. Boiled potatoes go very well with this dish.