John Myers
Pepper Medallions with Pear and Potato Noodles
The perfect pepper medallions with pear and potato noodles recipe with a picture and simple step-by-step instructions.
- 1 small can Pears
- 300 g Pork tenderloin
- 1 tbsp Oil
- 100 ml Meatsoup
- 100 ml Cream
- 1 tbsp Green peppercorns pickled
- 2 Branches Fresh thyme
- 1 tbsp Butter
- 250 g Potato noodles
- Preheat the oven to 160 degrees (circulating air 140 degrees) and allow the pears to drain. Rinse the meat, pat dry and cut into medallions 2-3 cm thick. Heat the oil in an ovenproof pan, fry the medallions in it on each side for about 1 minute. Remove the meat from the pan, mix the roast set with the meat stock, cream and peppercorns. Add the meat, thyme and pears and cook in the oven for about 20 minutes .
- In the meantime, heat the butter in a second pan, fry the potato noodles in it until golden brown. Arrange the medallions with potato noodles and pepper and pear sauce on plates and serve.
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