Pork Medallions With Cognac and Mushroom Cream Sauce and Spaetzle

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Last week I surprised D. with a really delicious dinner. It was no special occasion, I just felt like cooking something super-delicious and putting a smile on his face… And this is what I did…:

For 4 People you’ll need…

800g pork tenderloin
1 clove of garlic
pepper from the mill
2 tablespoons olive oil
12 slices of streaky bacon
250g mushrooms (champignons)
1 small onion
200ml cram
40ml cognac
120g gorgonzola cheese
400g spaetzle

First of all, free the pork of tendons and fat, and then divide the meat into 12 medallions. Chop the garlic finely, mix with pepper and oil and brush it onto the medallions. Wrap a slice of bacon around each medallion and season with salt and pepper. Set the meat to rest in the fridge for about 2h.



ImageHeat the butter in a large frying pan and fry the pork medallions on all sides until they are crispy. Put a small cube of gorgonzola cheese onto each medallion. Wrap them in aluminium foil and keep them warm in the oven (preheated to 60 degrees Celsius).
Boil salt water in a large pot and add the spaetzle. Cook gently until they reach your preferred chewiness (after around 11-15 minutes).


ImageCut the Onion in small cubes, brush the mushrooms and cut them into thick slices. Sauté everything in the frying pan with the drippings. Add a little more fat if necessary. Deglaze with cognac and pour the cream. Cut the rest of the gorgonzola cheese in small bits and dissolve them. Let the sauce simmer for 2-3 minutes and season with salt and pepper.

Arrange the medallions and the spaetzle with the sauce onto a plate. I also made some beans to add some more color… 🙂





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