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🍽️ Pork medallions with bread dumplings

789 kcal · 30 min · 4 servings

Ingredients

• 500 g pork fillet
• 80 g butter
• 100 ml dark veal stock (from the jar)
• 100 ml dark beer (e.g. Guinness)
• 2 tsp cumin (Cumin)
• 4 garlic cloves
• salt
• pepper (from the mill)
• 6 stale rolls
• 200 ml whipping cream
• 150 ml lukewarm water
• 3 egg yolks
• 1 shallot
• 1 tbsp parsley (chopped)
• 1 tsp butter
• 3 tbsp flour
• salt
• pepper (from the mill)

Instructions

1. 1. Cut the bread rolls into thick slices and place them in a shallow bowl.
2. 2. Sauté the finely diced shallot in one teaspoon of butter until translucent, then distribute it evenly over the bread slices along with the chopped parsley.
3. 3. Whisk together the cream, water, and egg yolk until smooth, pour the mixture over the bread, sprinkle the flour on top, season with salt and pepper, and knead everything thoroughly into a firm dough.
4. 4. With wet hands, shape eight equal-sized dumplings from the dough, place them in gently simmering water, and let them cook for about 15 minutes.
5. 5. Divide the pork tenderloin into eight equal pieces, press them slightly flat, and season them generously with salt and pepper.
6. 6. Heat one tablespoon of butter in a pan, fry the tenderloin pieces for about three minutes per side until golden brown, and keep them warm. Peel the garlic clove and chop it coarsely.
7. 7. Add one tablespoon of butter to the pan drippings, briefly sauté the garlic and ground cumin, deglaze with the beer, and reduce the liquid by half. Then add the meat broth and let the sauce simmer gently for a few minutes.
8. 8. Strain the sauce through a fine sieve into a small saucepan, stir in the remaining butter flakes until the sauce is creamy, and adjust the seasoning to taste.
9. 9. Plate the pork tenderloin pieces, pour the sauce over them, and serve alongside the warm bread dumplings.

Nutrition per serving

• kcal: 789
• Protein: 43 g · Fett/Fat: 44 g · Carbs: 54 g