Pork medallions with pretzel dumplings

Name: Pork medallions with pretzel dumplings
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 5 Pretzel from the day before; 250 ml Milk; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 Onion; 1 TEASPOON + 5 tablespoons rape oil; 2 stem(s) Parsley; 300 g small red shallots; 2 TABLESPOONS Sugar; 150 ml dry red wine; 150 ml red port wine; 1 Stalk Thyme; 2 Pork fillets (approx. 300 g each); 200 g Whipped cream; 100 ml Vegetable broth (instant); 6 Garlic cloves; 2 TABLESPOONS Lavender leaves; 7-10 Tbsp Lavender; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Cling film

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

5 Pretzel from the day before
250 ml Milk
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 Onion
1 TEASPOON + 5 tablespoons rape oil
2 stem(s) Parsley
300 g small red shallots
2 TABLESPOONS Sugar
150 ml dry red wine
150 ml red port wine
1 Stalk Thyme
2 Pork fillets (approx. 300 g each)
200 g Whipped cream
100 ml Vegetable broth (instant)
6 Garlic cloves
2 TABLESPOONS Lavender leaves
7-10 Tbsp Lavender
7-10 Tbsp Aluminium foil
7-10 Tbsp Cling film

Directions

1
Cut the pretzel into 1 cm cubes. Bring the milk to the boil, let it cool down a little. Stir in eggs and season with salt, pepper and nutmeg. Pour over the pretzel cubes and mix well. Peel and finely dice the onion. Heat 1 teaspoon of oil in a pan. Sauté the onion until transparent. Wash and roughly chop the parsley.
2
Add the onion and parsley to the bread roll mixture and mix in. Cover a piece of aluminium foil with cling film. Spread the pretzel dumpling mixture on it and form an oblong roll of approx. 5 cm Ø. First roll up in cling film, then in aluminium foil, twist the ends of the aluminium foil firmly to form a nice roll. Cook the dumpling roll in a suitably large pot of boiling water for approx. 30 minutes, take it out and let it cool down in the aluminium foil. Peel, halve and cut shallots into strips. Caramelise the sugar in a saucepan over high heat, add the shallots and sauté briefly. Deglaze with red wine and port. Add thyme. Cook shallots at low heat for about 20 minutes. In the meantime wash the meat, dab dry and cut into 6 medallions each. Season with salt and pepper. Heat 3 tablespoons of oil in a pan. Fry the medallions for 2-3 minutes on each side, remove them. Keep warm in a preheated oven (electric cooker: 90 °C). Wrap the dumpling stick out of the foil and cut into 1 cm thick slices.
3
Cook shallots at low heat for about 20 minutes. In the meantime wash the meat, dab dry and cut into 6 medallions each. Season with salt and pepper. Heat 3 tablespoons of oil in a pan. Fry the medallions for 2-3 minutes on each side, remove them. Keep warm in a preheated oven (electric cooker: 90 °C). Wrap the dumpling stick out of the foil and cut into 1 cm thick slices. Heat 2 tablespoons of oil in a pan and fry the dumpling slices in it on both sides until nice and crispy. In the meantime, pour cream and vegetable stock into the meat pan and let it boil down a little. Peel the garlic and cut into thin slices. Add to the sauce with the lavender leaves. Season to taste with salt and pepper and let it stand for a short time. Pour the sauce through a sieve and puree with a hand blender to a frothy sauce. Layer medallions and dumpling slices alternately on the plates. Arrange onion cabbage and sauce on the plates. Garnish with lavender
4
In the meantime, pour cream and vegetable stock into the meat pan and let it boil down a little. Peel the garlic and cut into thin slices. Add to the sauce with the lavender leaves. Season to taste with salt and pepper and let it stand for a short time. Pour the sauce through a sieve and puree with a hand blender to a frothy sauce. Layer medallions and dumpling slices alternately on the plates. Arrange onion cabbage and sauce on the plates. Garnish with lavender