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Ingredients (2 servings)
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400 g TANN ausgelöstes Schweinskarree
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450 g Rotkraut mit Apfel
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400 g Kartoffeln
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Öl, Salz, Pfeffer
Preparation
- Peel the potatoes, cut them into cubes, and boil in salted water for about 20 minutes until soft.
- Cut the pork loin into thick medallions and season both sides with salt and pepper.
- Heat a little oil in a pan and fry the meat on both sides until golden brown and cooked through.
- While the meat is frying, heat the red cabbage with apple in a small pot over medium heat, stirring occasionally.
- Serve the fried pork loin together with the hot apple red cabbage and boiled potatoes on plates.
