Pork medallions with Dornfelder wine shallots and potato noodles

Name: Pork medallions with Dornfelder wine shallots and potato noodles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Shallots; 2 (300 g each) Pork fillets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 150 ml Vegetable broth (instant); 350 ml dry red wine (e.g. Dornfelder); 2 TABLESPOONS Butter or margarine; 1 package (400 g) small pasta dishes; 2 TABLESPOONS pickled peppercorns; 1 pinch Sugar; 7-10 Tbsp possibly pepper panicles

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Shallots
2 (300 g each) Pork fillets
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
150 ml Vegetable broth (instant)
350 ml dry red wine (e.g. Dornfelder)
2 TABLESPOONS Butter or margarine
1 package (400 g) small pasta dishes
2 TABLESPOONS pickled peppercorns
1 pinch Sugar
7-10 Tbsp possibly pepper panicles

Directions

1
Peel and possibly halve the shallots. Wash the pork tenderloin, dab dry and cut into medallions. Season with salt and pepper. Heat oil in a pan and fry medallions on both sides for 3 minutes each until golden brown. Remove and keep warm. Add shallots to the frying fat and fry until translucent. Add tomato puree and sweat.
2
Deglaze with stock and wine and boil down for 5 minutes. In the meantime, heat the fat in a pan and fry the potato noodles until golden brown all around. Add peppercorns. Season to taste with salt and sugar. Arrange everything together and drizzle with sauce. Garnish with pepper pancakes if desired.