John Myers
Ingredients for 4 servings:
- 500 g pork fillet(s)
- 200 g smoked bacon
- 300 g wild mushrooms
- 4 cloves garlic
- 3 onions
- 5 tsp salt
- 3 tsp pepper
- 1 tsp nutmeg, ground
- 500 ml white wine (alternatively vegetable stock)
- 400 ml cream
- 500 g spaetzle or noodles
- 1 tbsp clarified butter
- 1 bunch of parsley
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes
simple, quick and delicious, from the Dutch Oven
Heat the sunflower oil or clarified butter in a Dutch oven (or a pot on the stovetop), add the onions, bacon, and garlic, and sauté gently. Thinly slice the mushrooms, stir them in, and simmer in the covered Dutch oven for about 10 minutes. Deglaze with white wine (or vegetable stock). Season with nutmeg, salt, and pepper, and pour in the cream. Continue simmering over medium heat. Now bring the water to a boil for the spaetzle and cook them until al dente. Cut the pork fillet into 5cm-thick slices, rub them with a little sunflower oil, and sear them for 1 to 2 minutes on each side. Add the medallions to the sauce in the Dutch oven (or pot on the stovetop), stir in the chopped parsley. Close the lid and let it simmer for another 8-10 minutes, depending on the size of the pieces of meat, and then finish cooking the medallions over low heat. Fold the spaetzle or noodles into the sauce and let them simmer for 1 to 2 minutes before serving. You can find the video recipe on my blog www.die-frau-am-grill.de: https://die-frau-am-grill.de/schweinemedaillons-in-waldpilzsosse-aus-dem-dutch-oven/ or on my YouTube channel “Die Frau am Grill”: https://youtu.be/8-6gOL_Mv0M
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