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🍽️ Tender Pork Medallions in Creamy Mushroom Sauce with Herb Spaetzle

688 kcal · 30 min · 4 porzioni

Tender Pork Medallions in Creamy Mushroom Sauce with Herb Spaetzle Cucina gratis con l’app MyFoody →

Ingredienti

Preparazione

  1. 1. Wipe the mushrooms with a kitchen towel and slice them thinly.
  2. 2. Halve the onion, peel it, and dice it finely.
  3. 3. Thoroughly wash the parsley and chives and shake them dry.
  4. 4. Finely chop the parsley leaves and slice the chives into thin rings.
  5. 5. Rinse the pork tenderloin, pat it dry, and cut it into 2–3 cm thick medallions.
  6. 6. Season the pork medallions to taste.
  7. 7. Heat 2 tablespoons of oil in a pan over medium heat.
  8. 8. Fry the spaetzle in it for about 10 minutes, turning occasionally.
  9. 9. Heat 1 tablespoon of oil in a second pan over high heat.
  10. 10. Sear the pork medallions on all sides over high heat, which takes about 5–6 minutes.
  11. 11. Place the meat on a plate and cover it with aluminum foil to let it rest.
  12. 12. Add 1 tablespoon of oil to the pan drippings and heat it over high heat.
  13. 13. Fry the mushroom slices and onion cubes for about 3 minutes over high heat.
  14. 14. Add the sour cream to the mushrooms in the pan.
  15. 15. Smoothly mix the starch with 3 tablespoons of water in a bowl.
  16. 16. Fill the cream container with water and add this liquid to the sauce.
  17. 17. Add the mixed starch-water to the sauce to thicken it.
  18. 18. Place the pork medallions into the sauce as well.
  19. 19. Let everything simmer together for about 5 minutes.
  20. 20. Season the mushroom cream sauce with mustard, salt, and pepper.
  21. 21. Fold the chopped herbs into the spaetzle.
  22. 22. Plate the pork medallions with the mushroom cream sauce and herb spaetzle.
  23. 23. Serve the dish and enjoy your meal!

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