John Myers
Pork Medallions in Pepper Sherry Cream Sauce with Pear and Potato Noodles
The perfect pork medallions in pepper sherry cream sauce with pear and potato noodles recipe with a picture and simple step-by-step instructions.
- 125 g Pears (can)
- 300 g Pork tenderloin
- 1 tbsp Rapeseed oil
- 1 Branches Marjoram fresh
- 1 tbsp Butter
- 250 g Potato noodles
- 100 ml Meatsoup
- 1 tbsp Sherry
- 200 ml Cream
- 1 tsp Green peppercorns pickled
- Salt and pepper
- Preheat the oven to 160 degrees (circulating air: 140 degrees). Drain the pears and cut into wedges. Rinse the meat, pat dry, cut into medallions about 2-3 cm thick. Heat the oil in an oven-safe pan, add the medallions of both Sear the sides for about 1 minute. Season with salt and pepper.
- Remove the meat from the pan. Roast set with 100 ml meat broth, if desired with 1-2 tbsp sherry, stir 200 g cream, 1-2 tbsp green peppercorns. Add meat, marjoram and pears. In the hot oven for approx. Cook for 20 minutes.
- In the meantime, heat the butter in a second pan. Fry the noodles in it until golden brown. Serve the medallions with potato noodles and pepper and pear sauce.
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