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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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250 ml Kochcreme
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30 g Butter
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Salz, Pfeffer, Öl, Paprikapulver
Preparation
- Peel the potatoes, cut into bite-sized cubes and boil in salted water for about 15 minutes until tender, then drain.
- Cut the pork tenderloin into thick medallions, season with salt and pepper, and slice the onions into thin rings.
- Heat some oil in a large pan, sear the medallions on both sides for 3 minutes each, then remove from the pan and keep warm.
- In the same pan drippings, sauté the onion rings until translucent, dust with paprika powder and deglaze with the cooking cream. Simmer the sauce briefly and let the medallions steep in it for another 3 minutes.
- Meanwhile, melt the butter in a second pan, fry the cooked potatoes until golden brown and serve together with the meat and onion sauce.
