Pork Medallions with Kiwi Sauce

Prepare and cook: about 25 min

Prepare: Preheat stove to 60 °C, plate and plates.

Cut pork tenderloin into medallions about 3 cm thick. Heat clarified butter in a frying pan, roast medallions on both sides for about three minutes each, remove, reduce temperature. Season with salt and a little pepper, keep warm.

Dab the frying fat with kitchen roll, perhaps add a little clarified butter, roast the egg chips in it for about five minutes.

For the kiwi sauce: strain kiwis (2) with white wine and sugar, season with salt and pepper as needed, just warm. Add mint leaves, in strips, arrange with medallions and spaetzli on the warm plates, garnish with kiwi (1).

Tip: Instead of clarified butter, you can also use butter in most cases.

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