Pork medallions with lemon cream sauce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Peel and finely chop the onion. Clean, wash and chop the spring onions. Wash and quarter the apple and cut out the core. Cut the apple quarters into slices.

2. 2

   Wash thyme, dab dry and pluck the leaves from the stalk. Heat 1 tablespoon of oil in a saucepan. Fry the onion, spring onions and apple slices briefly, dust with curry and add the lentils. Deglaze with 150 ml broth and simmer for about 10 minutes at low heat. Add thyme shortly before the end of the cooking time. Season to taste with salt, pepper and sugar. In the meantime, heat the remaining oil in a frying pan and fry the meat in it on each side for 2-3 minutes at medium heat. Season with salt and pepper. Remove the meat from the pan and keep warm. Deglaze the meat with the remaining stock, cream and lemon juice and bring to the boil.

3. 3

   In the meantime, heat the remaining oil in a frying pan and fry the meat in it on each side for 2-3 minutes at medium heat. Season with salt and pepper. Remove the meat from the pan and keep warm. Deglaze the meat with the remaining stock, cream and lemon juice and bring to the boil. Add sauce thickener while stirring and bring to the boil again. Season sauce with salt, pepper and sugar. Arrange vegetables, meat and sauce on a plate and serve garnished with lemon wedges and parsley as desired

Nutrition Facts

KCAL
810 kcal

CARBS
56 g

FATS
42 g

PROTEINS
49 g