Pork Medallions with Bread Dumplings

Ingredients

• 500 g pork fillet
• 80 g Butter
• 100 ml dark veal stock (from the jar)
• 100 ml dark beer (e.g., Guinness)
• 2 tsp cumin
• 4 Garlic cloves
• Salt
• black pepper (freshly ground)
• 6 stale rolls
• 200 ml whipping cream
• 150 ml lukewarm water
• 3 egg yolks
• 1 Shallot
• 1 tbsp chopped parsley
• 1 tsp butter
• 3 tbsp Flour
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Cut the rolls into slices and place them in a shallow bowl.

2. 2.

   Sauté the shallot in 1 tsp butter until translucent, then sprinkle with parsley over the bread.

3. 3.

   Whisk together cream, water, and egg yolks; pour over the bread, sprinkle flour, salt, and pepper, then mix well and knead through.

4. 4.

   With wet hands shape 8 dumplings from the dough, drop them into boiling water, and let cook for about 15 minutes.

5. 5.

   Cut the pork fillet into eight equal pieces, flatten slightly, and season with salt and pepper.

6. 6.

   Heat 1 tbsp butter in a pan and brown each piece of pork for about 3 minutes per side; set aside warm. Peel and roughly chop the garlic.

7. 7.

   Add another tbsp butter to the pan, sauté garlic and cumin briefly. Pour in beer, reduce quickly to about half, then add stock and simmer for several minutes.

8. 8.

   Strain the sauce through a fine sieve into a saucepan, finish with remaining butter in small cubes, and season to taste.

9. 9.

   Plate the pork medallions with the sauce and serve alongside the bread dumplings.