Pork Medallions with Beer Crust

For the beer-crusted pork medallions, soak the barley overnight, then cook the next day in 300 ml of broth over low heat for about 30 minutes. Then pour off the remaining liquid.

Wash and clean the red cabbage and cut it into fine strips. Wash the cress. Mix vinegar, salt, pepper, sugar and 5 tablespoons of oil and mix together with the red cabbage and cress.

Mix the eggs with flour, wheat beer, milk, salt and pepper until smooth. Peel and finely chop the onion. Cut the pork tenderloin into 2 cm thick slices and season with salt, pepper and thyme.

Turn the pork fillets first in the batter and then in the cooked barley. Heat the remaining oil in a large skillet over medium heat.

Sear the fillets for 4-5 minutes per side, remove and keep warm in the oven. In the drippings, sauté the chopped onion until translucent. Boil off the drippings with white wine and veal stock and reduce the liquid by half.

Add lemon juice and crème fraîche, reduce to desired consistency and season with salt and pepper.

Divide the medallions on plates, add the sauce and serve the beer-crusted pork medallions with salad.

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