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Ingredients (4 servings)
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600 g Schweinslungenbraten
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800 g Erdäpfel
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2 Stk. Zwiebeln
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200 ml Schlagobers
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1 Stk. Sommerbutter
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Salz, Pfeffer, Öl
Preparation
- Peel the potatoes, cut into bite-sized cubes, and fry in a large pan with a little oil and part of the butter over medium heat for about 20 minutes until golden brown.
- Cut the pork tenderloin into medallions, season with salt and pepper, and sear in a second pan in hot oil on both sides, then remove and keep warm.
- Peel and finely dice the onions and sauté them in the meat drippings until translucent.
- Pour in the heavy cream, let it reduce briefly, season with salt and pepper, and let the medallions sit in the sauce for another 3 minutes before serving everything with the potatoes.
