← All recipes

🍽️ Pan-fried pork fillet with white wine sauce

339 kcal · 30 min · 4 servings

Ingredients

• 8 pork medallions (approx. 100 g each)
• 4 fresh onions (with greens)
• salt
• pepper (from the mill)
• oil
• 20 g butter
• 250 g shallots
• 300 ml white wine
• 2 tbsp balsamic vinegar
• salt
• pepper
• 1 tbsp sugar

Instructions

1. 1. Brush the pork medallions lightly with oil.
2. 2. Season the meat with salt and pepper.
3. 3. Wash the fresh onions thoroughly.
4. 4. Remove the tough ends and cut the onions in half lengthwise or into slices.
5. 5. Heat a hot stone or griddle pan.
6. 6. Place the medallions and onions on the hot stone.
7. 7. Fry the meat and onions for about 8 minutes.
8. 8. Turn the medallions and onions once halfway through the cooking time.
9. 9. Peel the shallots.
10. 10. Cut the shallots into thin rings.
11. 11. Heat some butter in a separate pan.
12. 12. Add the shallot rings to the pan and sauté them lightly.
13. 13. Deglaze the shallots with white wine.
14. 14. Add sugar and balsamic vinegar to the pan.
15. 15. Season the sauce generously with salt and pepper.
16. 16. Let the sauce simmer for about 10 minutes.
17. 17. Check that the shallots are soft but still hold their shape.
18. 18. Serve the pan-fried pork fillet together with the warm shallot sauce.

Nutrition per serving

• kcal: 339
• Protein: 24 g · Fett/Fat: 16 g · Carbs: 11 g