Recipe: Schweinemedallion in Pfefferrahmsauce

Not much to look at, but pretty tasty.

Not much to look at, but pretty tasty.

500 grams (18 oz) pork
salt and pepper
flour
2 Tbsp butter
1 onion, finely chopped
5 grains allspice, ground
1 tsp green pepper corns, coarsely ground
2 Tbsp dark balsamic vinegar
1 small glass of dry white wine or brandy
150 milliliters (5.1 oz) beef broth
50 milliliters (1.7 oz) vegetable broth
200 grams (7.1 oz) cream
1 pinch of sugar
paprika
100 milliliters (3.4 oz) milk
2 egg yolks & 1 Tbsp corn starch to thicken

1. Wash the pork, pat dry, and cut into 2.5 cm (1 inch) thick slices. Press flat, then season with salt and pepper. Turn the medallions in flour and then shake off excess.

2. Melt the butter in a large pan and fry the medallions for one minute on each side. Remove the medallions from the pan and wrap in aluminum foil to keep warm.

3. Return the pan to the heat and fry the onion, ground allspice, and peppercorns in the pan drippings from the pork.

4. Deglaze the pan with balsamic vinegar and white wine, bring to a boil, then add the beef and vegetable broths. Cook until volume decreases by half.

5. Add the cream to the pan and season with salt, pepper, sugar, and paprika. Return to a boil while stirring continuously.

6. Once boiling, gradually add the milk. Remove the pan from the heat. Beat the egg yolks, corn starch, and 3 Tbsp of the sauce in a cup quickly, then add the yolk/sauce mixture to the remaining sauce in the pan. Return the pan to low heat and continue cooking to the desired consistency.

7. Return the pork medallions and their juices to the pan and stir.

Notes from the original recipe:

  • The sauce tastes especially good when the wine is replaced by 8 cl brandy.
  • You can also use red pepper in place of the peppercorns, or red berries. Red peppers will make the sauce visually appealing, and the berries would make the sauce milder.
  • Instead of cream you can also use cream fraiche or sour cream.
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