Pork filet medallions with walnut parsley cap

Name: Pork filet medallions with walnut parsley cap
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Pork tenderloin; 2-3 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Whipped cream; 3 TABLESPOONS Sauce powder Fine juice for stir-fry v. Maggi; 4 Stem(s) Parsley; 100 g Walnut halves; 150 g Cream cheese with herbs from Provence; 1 kg Brussels sprouts; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Pork tenderloin
2-3 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Whipped cream
3 TABLESPOONS Sauce powder Fine juice for stir-fry v. Maggi
4 Stem(s) Parsley
100 g Walnut halves
150 g Cream cheese with herbs from Provence
1 kg Brussels sprouts
7-10 Tbsp grated nutmeg
7-10 Tbsp Parsley

Directions

1
Clean and wash the Brussels sprouts. Score the stems crosswise. Cook cabbage in boiling salted water, seasoned with nutmeg, for about 20 minutes. Wash the fillet, dab dry and cut into slices of about 3 cm thickness.
2
Heat 1 tablespoon of fat. Fry the medallions on each side for about 2 minutes. Season with salt and pepper. Then place them on a baking tray. Deglaze frying fat with 150 ml water and cream.
3
Stir in gravy powder, bring to the boil briefly. For the medallion cap, wash and chop the parsley. Chop the walnuts. Mix with cream cheese and spread evenly on the medallions. Shortly before serving, bake in a preheated oven (electric: 225 °C/ gas: level 4) for 3-4 minutes.
4
Drain the Brussels sprouts and toss in the remaining melted fat. Arrange medallions, Brussels sprouts and some sauce in portions. Garnish generously with parsley. Spätzle are delicious with it.