Pork Medallions in Horseradish Sauce

If you wrinkled your nose at the idea of pork medallions in horseradish sauce, you will definitely change your mind after tasting this dish. A big plus is the truly quick preparation.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Meat, pork, pork fish

  • pieces Salt, table

  • 3 spoons Oil, plant, sunflower

  • 1 piece Onion, raw

  • 1.5 dl Water

  • 2 spoons Mustard

  • 3 spoons Horseradish, fresh

  • 0.5 teaspoons Rosemary, fresh

Steps

  1. Remove the silver skin from the pork tenderloin and cut it into medallions, about 2 centimeters thick. Season the medallions with salt and pepper on both sides. Finely chop the onion and rosemary. Peel the horseradish and grate it (coarsely or finely, as desired).

  2. Heat the fat in a pan and sear the medallions over high heat for 2 minutes on each side until they turn golden brown. Transfer them to a warm plate.

  3. Add the onion to the pan and sauté it over medium heat for 5 minutes until it softens and slightly caramelizes.

  4. Pour water into the pan and add mustard, horseradish, and rosemary. Stir and cook for a few more minutes until the sauce thickens slightly. Season with salt to taste, then return the medallions to the pan. Stir, heat through, and serve with your choice of side dish.

Nutrition Information (Per 100g)

  • Calories: 131.83 kcal
  • Fat: 6.49 g
    • Saturated Fat: 1.11 g
  • Carbohydrates: 1.8 g
    • Sugars: 0.55 g
  • Protein: 14.23 g
  • Fiber: 0.28 g