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Ingredients (4 servings)
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600 g Schweinsfilet
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150 g Frischkäse
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250 g Cherrytomaten
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4 Stk. Salzstangerl
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Öl, Salz, Pfeffer
Preparation
- Rinse the pork tenderloin under cold water, pat dry, and cut into medallions about 3 cm thick. Season on both sides with salt and pepper.
- Heat some oil in a pan and sear the medallions for about 3 to 4 minutes on each side, then remove briefly from the pan.
- Briefly sauté the halved cherry tomatoes in the pan drippings, stir in the cream cheese and a splash of water, and bring to a boil to form a creamy sauce.
- Return the medallions to the sauce and let simmer gently for 2 minutes. Serve together with the salt sticks.
