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Ingredients (4 servings)
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600 g Schweins-Lungenbraten
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800 g Erdäpfel
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300 g Champignons
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200 ml Schlagobers
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30 g Butter
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Salz, Pfeffer, Öl
Preparation
- Peel and quarter the potatoes, then boil them in salted water for about 20 minutes until tender.
- Cut the pork tenderloin into medallions, season with salt and pepper, and sear them in a pan with hot oil on both sides, then remove and keep warm.
- Fry the cleaned and halved mushrooms in the pan drippings with butter until golden brown, pour in the heavy cream, and let it simmer until creamy.
- Let the medallions sit briefly in the cream sauce and serve together with the drained potatoes.
