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🍽️ Juicy Pork Tenderloin Medallions with Pear-Potato Cream and Red Wine Shallots

556 kcal · 30 min · 4 servings

Juicy Pork Tenderloin Medallions with Pear-Potato Cream and Red Wine Shallots Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the pork tenderloin under cold water and pat it completely dry with kitchen paper.
  2. 2. Cut the tenderloin into thick slices of about five centimeters and let them come to room temperature.
  3. 3. Halve the shallots and peel them, but make sure they stay attached at the root end.
  4. 4. Heat one tablespoon of butter in a pot over medium heat.
  5. 5. Add the shallots to the pot and sauté them for three to four minutes until they lose their color.
  6. 6. Wash the thyme and dry the leaves thoroughly.
  7. 7. Add half of the thyme and the sugar to the pot with the shallots.
  8. 8. Deglaze everything with red wine and bring it to a boil.
  9. 9. Simmer the mixture for about 15 to 20 minutes, stirring occasionally, until the wine has almost evaporated and the shallots are tender.
  10. 10. Cover the pot and keep the shallots warm.
  11. 11. Wash the potatoes, peel them, and cut them into rough cubes of about two centimeters.
  12. 12. Place the potato cubes in a pot and cover them just with salted water.
  13. 13. Bring the water to a boil and cook the potatoes over medium heat for about 20 minutes until tender.
  14. 14. Wash the pear, peel it, and cut it into quarters.
  15. 15. Remove the core from the pear quarters and cut them into rough two-centimeter pieces.
  16. 16. Add the pear pieces to the potatoes after about 10 minutes of cooking time.
  17. 17. Heat oil in a pan over high heat.
  18. 18. Season the pork medallions with salt.
  19. 19. Sear the medallions in the hot oil for about two minutes on all sides.
  20. 20. Reduce the heat to medium and add the remaining thyme and one tablespoon of butter.
  21. 21. Continue to cook the medallions for another four minutes.
  22. 22. Wrap the meat with the thyme in aluminum foil and let it rest for seven to eight minutes.
  23. 23. Pour the potato-pear mixture into a sieve and let it drain briefly.
  24. 24. Return the drained mixture to the pot and let it steam out for a moment.
  25. 25. Add the crème fraîche and beat the mixture until creamy using a hand mixer.
  26. 26. Season the puree with salt to taste if necessary.
  27. 27. Plate the pork medallions, the puree, and the shallots.
  28. 28. Serve the dish and enjoy it.
  29. 29. Tip: Save the pan drippings, as you can use them like a sauce to enhance the dish.

Nutrition per serving