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Ingredients (4 servings)
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600 g Schweinslungenbraten
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250 g Champignons
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200 g Sauerrahm
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300 g Langkornreis
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30 g Butter
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Salz, Pfeffer, Petersilie
Preparation
- Cook the long-grain rice in lightly salted water according to the package instructions until fluffy.
- Cut the pork tenderloin into even medallions and season with salt and pepper. Clean and quarter the mushrooms.
- Heat the butter in a large pan and sear the medallions on both sides until slightly pink inside, then keep warm.
- Fry the mushrooms in the remaining pan drippings until golden brown, stir in the sour cream, bring to a brief boil, and serve the sauce with the medallions and rice.
