John Myers
Ingredients for 4 servings:
- 500 g pork loin(s)
- 500 g mushrooms
- 1 tbsp tomato paste
- 2 shallots
- 200 ml red wine
- 250 ml cream
- 400 ml vegetable stock
- Salt
- pepper
- e.g. vinegar (raspberry)
- n. B. Flour, for thickening
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Slice the pork loin, season with salt and pepper, and sear in oil on both sides. Remove, wrap in aluminum foil, and place in the oven at 50°C (122°F). Dice the shallots. Brush and slice the mushrooms. Sauté the shallots in the pork loin’s roasting fat. Then add the tomato paste and roast. Add the mushrooms and sauté everything. Deglaze with the red wine and simmer gently. Add the stock and cream. If desired, thicken the sauce with a little flour mixed with water. Bring everything back to a boil and add the pork medallions. Season with salt and pepper, adding a dash of raspberry vinegar to taste—this gives the sauce a slightly tangy note. Serve with spaetzle and pasta and a fresh salad.
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