John Myers
Ingredients for 4 servings:
- 500 g pork fillet(s)
- 2 tbsp oil
- salt and pepper
- 300 ml water
- ½ cup of crème fraîche, approx. 75 – 100 g
- 1 pack of gravy (cream gravy)
- 70 ml port wine
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
quick and simple
Remove the white tendons, etc., from the pork fillet and cut into approximately 2.5 cm thick slices. Heat oil in a pan and sear the medallions for about 2 minutes on each side, then keep warm (e.g., in an oven at 100°C). Use cold water to loosen the cooking juices and stir in the gravy. Bring to a boil briefly over moderate heat. Now stir in the crème fraîche and port wine, let stand for another minute, and add the warm medallions. Serve with pasta or spaetzle and a fresh salad.
Facebook Comments