Description
Zartes Schweinefilet, goldbraun angebraten, ruht in einer samtigen Sahnesauce mit feiner Senfnote. Frühlingszwiebeln sorgen für Frische, die Sauce glänzt cremig und umhüllt das Fleisch aromatisch und vollmundig.
Ingredients
Scale
- 150 g Frühlingszwiebeln (spring onions)
- 800 g Schweinefilet (pork tenderloin)
- 2 EL Öl (2 tablespoons oil)
- 200 g Sahne (cream)
- 150 ml Gemüsebrühe (vegetable broth)
- 50 g Crème fraîche
- 1 TL Dijon-Senf (1 teaspoon Dijon mustard)
- Salz (salt)
- weißer Pfeffer (white pepper)
Instructions
- Prepare the ingredients by thoroughly washing the spring onions and slicing them into fine rings. Set them aside. Next, trim any excess fat or silver skin from the pork tenderloin, then cut it into medallions approximately 2-3 cm thick.
- Heat the oil in a large, heavy-bottomed frying pan or skillet over medium-high heat. Once the oil is hot and shimmering, add the pork medallions in a single layer. Sear the medallions on each side for about 2-3 minutes, or until they develop a golden-brown crust. Season the medallions with salt and white pepper during searing. Once browned, remove the pork medallions from the pan and set them aside on a plate, covering loosely with foil to keep warm.
- Reduce the heat to medium. In the same pan, add the sliced spring onions. Sauté the spring onions for 2-3 minutes, stirring frequently, until they become soft and fragrant but not browned.
- Pour the cream and vegetable broth into the pan with the spring onions. Stir in the Crème fraîche and Dijon mustard, mixing well to combine all the ingredients into a smooth sauce.
- Bring the mixture to a gentle boil, stirring occasionally. Once the sauce begins to bubble, reduce the heat to low and let it simmer for 2-3 minutes to thicken slightly and allow the flavors to meld.
- Return the seared pork medallions to the pan, nestling them into the sauce. Spoon some of the sauce over the medallions to coat them.
- Let the pork medallions simmer gently in the sauce for about 5 minutes, or until they are cooked through and juicy, and the sauce has thickened to your desired consistency. Stir occasionally and ensure the sauce does not boil too vigorously.
- Taste the sauce and adjust the seasoning with additional salt and white pepper as needed. Once satisfied with the flavor and the pork is cooked through, remove the pan from the heat.
- Transfer the pork medallions and sauce to a serving platter or individual plates. Serve immediately, ideally with Rösti, potatoes, or fresh bread to soak up the delicious sauce.
Notes
For best results, avoid overcooking the pork medallions to keep them tender and juicy. You can substitute crème fraîche with sour cream if needed, but crème fraîche will provide a richer flavor. This dish pairs wonderfully with Rösti, potato gratin, or fresh crusty bread. For added depth, a splash of white wine can be deglazed in the pan after searing the meat and before adding the cream.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 400-550
- Sugar: 2-6g
- Sodium: 600-900mg
- Fat: 25-35g
- Saturated Fat: 9-15g
- Carbohydrates: 20-35g
- Fiber: 1-4g
- Protein: 35-50g
- Cholesterol: 90-150mg
