Pork medallions with rosemary sauce and colorful pepper Recipe
Recipe Ingredients for Pork medallions with rosemary sauce and colorful pepper
| Amount | Ingredient |
|---|---|
| 12 St | Pork tenderloin medallions |
| 12 zw | Rosemary |
| 2 tbsp | Rapeseed oil |
| 1 somewhat | Salt |
| 500 ml | Cream |
| 400 ml | Gravy, boiled or even from the glass |
| 1 / 4 tsp | Pepper, white, broken |
| 1 / 4 tsp | Pepper, black, broken |
| 1 / 4 tsp | Pipalipfeffer broken |
| 1 / 4 tsp | Vitex broken |
| 1 / 4 tsp | Sichuan broken |
Pork medallions with rosemary sauce and colorful pepper Recipe Directions
The medallions with a skewer to pierce the side and put a sprig of rosemary into each.
Heat the oil in a pan and fry the fillets on each side 2 minutes. Then remove from the pan and bake in a preheated oven at 75 ° C for 30 minutes can follow suit.
In the meantime, boil the stock, cream and pepper in a large saucepan and let everything boil down to just over 400 ml.
Then the sauce with salt to taste and add salt, the medallions on both sides and both serve together.
