Pork tenderloin is a very fine meat and often quick to prepare. My family likes it very much, so I tried this recipe out one weekend:
Extra tip:Rice and vegetables go very well with this.
Read also: Pork medallions with curd crust and bell pepper ragout
Cut the pork tenderloin into approx. 1 cm thick slices and brown them in a pan with a little oil.
Salt and pepper and let rest on a plate in the oven at 160° C for about 10 minutes.
Meanwhile, in the pan, let the heavy cream with the sugar and the mustard reduce slightly.
Sprinkle with chives and season with salt & pepper.
Place the medallions into the sauce and serve immediately.
Rice and vegetables go very well with this.
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