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Ingredients (4 servings)
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600 g Schweins-Lungenbraten
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800 g Bio-Erdäpfel
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200 ml Schlagobers
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Salz, Pfeffer, Öl
Preparation
- Peel the potatoes, cut into bite-sized cubes and fry in a pan with hot oil for about 20 minutes until crispy.
- Cut the pork tenderloin into even medallions and season with salt and pepper.
- Sear the meat in a second pan with a little oil on both sides until tender and slightly pink inside.
- Deglaze the pan drippings with heavy cream, let it simmer briefly and serve the sauce together with the meat and potatoes.
