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Ingredients (2 servings)
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400 g Schweins-Lungenbraten
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500 g Bio-Erdäpfel
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100 g Speckwürfel
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100 g Knoblauchgurken
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Öl, Salz, Pfeffer, Paprikapulver
Preparation
- Wash, peel, and cut the potatoes into bite-sized cubes. Fry them in a pan with a little oil until golden brown all over.
- Cut the pork tenderloin into medallions, season with salt, pepper, and paprika.
- Add the bacon cubes to the potatoes in the pan and fry until crispy.
- In a separate pan, sear the pork medallions in a little oil on both sides, then let them cook through over medium heat.
- Serve the meat together with the bacon potatoes and chopped garlic pickles.
