Fried herb side dishes with medallions

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean the herb sided mushrooms (also wash them briefly) and, depending on their size, leave them whole, halve them or cut them into thick slices. Peel onion and cut into fine slices. Wash parsley, dab dry and cut into fine strips, except for something to garnish.

2. 2

   Wash the pork tenderloin, dab dry and cut into 4 medallions (70-80 g each). Heat 20 g clarified butter in a pan and fry the medallions for 5-6 minutes, turning them over. Season the medallions with salt and pepper, remove them from the pan, wrap them in aluminium foil and let them rest for 5-10 minutes.

3. 3

   Put 30 g clarified butter in the pan and fry the mushrooms until golden brown, turning them over. Season with salt and pepper and add the parsley, except for something to sprinkle. Pour on 250 ml roast stock and bring to the boil briefly.

4. 4

   Stir cornflour and 50 ml cold roast stock until smooth, pour into the hot roast stock to add the mushrooms and bring to the boil again briefly while stirring. Season to taste with salt and pepper. Arrange medallions and fried mushrooms on 4 plates.

5. 5

   Serve sprinkled with parsley and garnished. Serve with fresh ciabatta bread.

Nutrition Facts

KCAL
250 kcal

CARBS
3 g

FATS
15 g

PROTEINS
27 g