Pork Medallions Served on Spring Onions with Stuffed Crepes
Ingredients
- For the crepes
- 200 grams Pastry flour
- 2 eggs
- 500 milliliters milk
- 1 pinch salt
- For the spring onions
- 2 bunches spring onions
- 1 large onion
- 2 Tbsps vegetable oil (for frying)
- For the cream cheese
- 200 grams cream cheese
- 200 grams Quark
- 2 Tbsps freshly chopped Fresh herbs (such as parsley, thyme, chervil, sage, basil)
- freshly ground peppers
- For the pork
- 4 Pork loin (each about 150 grams or approximately 5 ounces)
- 2 Tbsps vegetable oil
- 1 Tbsp butter
- 2 tsps powdered sugar
- 2 sprigs parsley
Preparation steps
For the crepes, mix the flour, eggs, milk and salt to make a smooth batter, then let sit for 20 minutes. In the meantime, rinse and trim the mini spring onions. Peel the onion and cut into rings. Heat the oil in a frying pan. Pour portions of the batter into the pan and spread evenly by gently rotating and tilting the pan. Turn down the heat and turn after 1-2 minutes and cook on the other side for an additional 1-2 minutes. Place the crepe on a plate to cool. Repeat the process until the batter is all used.
For the filling, mix the cream cheese, quark and herbs together and season with salt and pepper. Spread the mixture on 5 crepes, about 1 cm (approximately 1/2 inch) thick. Stack on top of each other and finish with a crepe layer. Cover with plastic wrap and place in the refrigerator.
Preheat the oven to 120°C (approximately 250°F). Season the pork medallions with salt and pepper and sear in a hot ovenproof pan with oil on both sides. Bake in the preheated oven until done, about 20 minutes.
Meanwhile, fry the spring onions and the onion rings in butter, add 2 tablespoons of water and cook for about 5 minutes over medium heat until the liquid has evaporated. Increase the temperature, dust with powdered sugar and caramelize the onions. Rinse the parsley, shake dry and cut into 4 sprigs. Remove the crepes from the refrigerator and cut with a very sharp knife into 4 pieces. Place the crepe stack on plates. Arrange the spring onions next to the crepes on the plates, place the pork medallions on top of the spring onions and distribute the remaining onion rings around the meat. Garnish with parsley and serve immediately.
