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Ingredients (2 servings)
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400 g Schweinslungenbraten
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250 g Pilzauswahl
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100 g Speckwürfel
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150 ml Vollmilch
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Öl, Salz, Pfeffer
Preparation
- Cut the pork tenderloin into medallions about 2 cm thick, season with salt and pepper.
- Heat some oil in a pan and sear the meat on both sides, then remove from the pan and set aside.
- Fry the bacon cubes in the roasting fat until crispy, then add the mushroom selection and fry for a few minutes.
- Deglaze with the whole milk, let it boil down briefly and season with salt and pepper.
- Return the meat to the sauce and let it simmer over medium heat for about 5 minutes until fully cooked.
