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Ingredients (2 servings)
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533 g Schweinslungenbraten
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500 g Kohlsprossen
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250 g Cherrytomaten
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Öl zum Braten
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Salz, Pfeffer, Muskatnuss
Preparation
- Wash, trim, and halve the Brussels sprouts, parboil them in lightly salted water for about 8 minutes, then drain. Wash and halve the cherry tomatoes.
- Pat the pork tenderloin dry, cut into even medallions, and season on both sides with salt and pepper.
- Heat some oil in a large pan and sear the medallions over medium to high heat for about 3 to 4 minutes per side until slightly pink inside, then remove from the pan and let rest briefly.
- In the remaining pan drippings, fry the parboiled Brussels sprouts until lightly browned. Briefly sauté the cherry tomatoes with them, season everything with salt, pepper, and a pinch of nutmeg, and serve together with the meat.
