Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 450 grams of pork tenderloin into thin, 0.5 centimeter thick medallions and season them generously with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over high heat until shimmering, then flash-fry the seasoned pork medallions in batches for 1 to 2 minutes per side until lightly browned and cooked through, removing them to a plate after each batch.

3. 3

   In the same skillet, reduce the heat to medium and add 1 tablespoon of olive oil, then sauté 0.5 cup of finely diced yellow onion and 2 cloves of minced garlic for 3 minutes until softened and fragrant.

4. 4

   Deglaze the pan with 0.75 cup of apple cider and 1 tablespoon of apple cider vinegar, scraping up any browned bits from the bottom of the skillet with a wooden spoon.

5. 5

   Stir in 2 tablespoons of minced chipotle in adobo sauce, 1 tablespoon of Dijon mustard, 1 teaspoon of fresh thyme leaves, and 1 teaspoon of brown sugar, then bring the sauce to a simmer and cook for 5 minutes until slightly reduced.

6. 6

   Return the flash-fried pork medallions to the simmering sauce, tossing gently to coat for 1 minute until warmed through.

7. 7

   Serve the Flammende Schweinefiletstreifen immediately, garnished with 2 tablespoons of freshly chopped parsley.