Zarte Schweinefilet-Medaillons in dunkler Balsamico-Zwiebel-Soße mit Parmesan-Kartoffeln
Zarte Schweinefilet-Medaillons in dunkler Balsamico-Zwiebel-Soße mit Parmesan-Kartoffeln is a medium German recipe that serves 4. 1000 calories per serving. Recipe by Fleisch Rezepte on YouTube.
Prep: 25 min | Cook: 1 hr 7 min | Total: 1 hr 47 min
Cost: $36.78 total, $9.20 per serving
Ingredients
- 1 kg Small Potatoes (washed and dried)
- 3 tbsp Olive Oil (for tossing potatoes)
- to taste Salt (for potatoes and overall seasoning)
- to taste Black Pepper (freshly ground)
- 1 tsp Dried Thyme
- 1 tsp Garlic Powder
- 70 g Parmesan Cheese (finely grated)
- 700 g Pork Tenderloin (cut into medallions)
- to taste Smoked Paprika
- 4 tbsp Butter (divided: 1 tbsp for searing, 1 tbsp for sauce, 1 tbsp for finishing pork, 1 tbsp for beans)
- 3 count Large Onion (thinly sliced)
- 3 cloves Garlic Cloves (finely chopped)
- 1 tbsp Tomato Paste
- 1 tsp Dijon Mustard
- 2 tbsp Dark Balsamic Glaze
- 1 tbsp Honey
- 150 ml Beef Broth (add as needed to achieve sauce consistency)
- 400 g Green Beans (pre‑cooked 4 minutes in salted water, trimmed)
- 1 tsp Lemon Juice (freshly squeezed)
- 1-2 cloves Garlic Cloves (for beans) (minced)
Instructions
Prepare potatoes
Wash the potatoes, pat dry, then toss them in a bowl with olive oil, salt, black pepper, dried thyme, garlic powder and half of the grated Parmesan.
Time: PT10M
Roast potatoes
Spread the seasoned potatoes in a single layer on a baking sheet and roast in a pre‑heated oven at 210°C for 35 minutes, turning halfway. Sprinkle the remaining Parmesan during the last 5 minutes.
Time: PT35M
Temperature: 210°C
Season pork tenderloin
Trim the pork tenderloin into 1‑inch medallions, pat dry, and season generously with salt, black pepper and smoked paprika.
Time: PT5M
Sear pork medallions
Heat 1 tbsp oil in the large skillet over medium‑high heat. Add the pork medallions and sear 3‑4 minutes per side until deeply browned. Add 1 tbsp butter, toss briefly, then remove the meat and set aside.
Time: PT8M
Caramelize onions
In the same skillet, add the sliced onions and cook over medium heat, stirring occasionally, until they turn golden brown, about 10‑12 minutes.
Time: PT12M
Add garlic
Stir in the finely chopped garlic and cook for 1 minute until fragrant, being careful not to let it burn.
Time: PT1M
Make onion balsamic sauce
Add 1 tbsp butter, tomato paste, Dijon mustard, dark balsamic glaze and honey to the skillet. Stir to combine, then gradually pour in beef broth until the sauce lightly coats the onions. Season with salt and pepper and simmer on low for 8 minutes.
Time: PT9M
Finish pork in sauce
Return the seared pork medallions to the skillet, spoon sauce over them, and simmer on low for another 8 minutes until the pork is cooked through and tender.
Time: PT8M
Sauté green beans
Heat 1 tbsp butter in a separate pan over medium heat. Add the pre‑cooked green beans, minced garlic, and lemon juice; season with salt and pepper and sauté 3‑4 minutes until lightly browned.
Time: PT4M
Plate and serve
Arrange a portion of roasted potatoes on each plate, top with pork medallions and onion balsamic sauce, and add a side of sautéed green beans. Garnish with extra Parmesan if desired.
Time: PT5M
Nutrition Facts
- Calories
- 1000
- Protein
- 40 g
- Carbohydrates
- 60 g
- Fat
- 36 g
- Fiber
- 5 g
Dietary info: Contains meat, Gluten-Free, High-Protein
Allergens: Dairy (Parmesan, butter)
Ingredient Substitutions
- Instead of Small Potatoes: baby potatoes, new potatoes
- Instead of Olive Oil: vegetable oil
- Instead of Dried Thyme: herbes de Provence
- Instead of Garlic Powder: fresh minced garlic
- Instead of Parmesan Cheese: Grana Padano
- Instead of Pork Tenderloin: pork loin
- Instead of Smoked Paprika: regular paprika
- Instead of Butter: margarine
- Instead of Garlic Cloves: garlic powder
- Instead of Tomato Paste: ketchup
- Instead of Dijon Mustard: spicy mustard
- Instead of Dark Balsamic Glaze: balsamic reduction
- Instead of Honey: maple syrup
- Instead of Beef Broth: stock cube dissolved in water
- Instead of Green Beans: snap peas
- Instead of Lemon Juice: vinegar
Equipment Needed
- Baking Sheet
- Large Skillet
- Mixing Bowl (optional)
- Knife
- Cutting Board
- Tongs (optional)
- Small Saucepan (optional)
- Measuring Spoons (optional)
- Oven
Critical Steps — Do Not Skip
- Roast potatoes until golden and tender
- Sear pork medallions to develop a deep crust
- Caramelize onions to a rich golden color
- Simmer the onion balsamic sauce to the proper consistency
- Ensure pork reaches a safe internal temperature of 63°C (145°F)
Chef Tips from the Video
- Use a cast‑iron skillet for the best sear on the pork.
- Add a splash of dry red wine to the sauce for extra depth.
- Finish the dish with a light squeeze of fresh lemon juice for brightness.
Troubleshooting
Potatoes turn out soggy instead of crispy.
Make sure the potatoes are completely dry before tossing with oil, spread them in a single layer, and keep the oven temperature at 210°C. Avoid overcrowding the pan.
The onion sauce is too thin.
Continue simmering to reduce further, or add a little more tomato paste or butter to thicken.
Storage
Refrigerator: Store leftovers in airtight containers for up to 3 days.
Freezer: Pork and sauce can be frozen separately for up to 2 months; reheat gently. Do not freeze roasted potatoes.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Roast the potatoes a day ahead and reheat in a hot oven for crispness.
- Pork can be seared ahead of time; finish in the sauce just before serving.
- Green beans can be trimmed and stored refrigerated; sauté right before plating.
Frequently Asked Questions
What is the cultural significance and history of roasted potatoes with pork tenderloin in German cuisine?
Roasted potatoes and pork are staple comfort foods in Germany, often served together in family meals and Oktoberfest gatherings. The combination reflects the German love for hearty, meat‑centric dishes paired with simple, well‑seasoned potatoes.
What are the traditional regional variations of pork tenderloin dishes in German cuisine?
In Bavaria, pork tenderloin is frequently braised with beer and mustard, while in the Rhineland it may be cooked with apples and onions. The onion balsamic sauce in this recipe adds a modern twist to those classic flavor profiles.
How is roasted potatoes traditionally served in German households?
German households often serve roasted potatoes as a side with a generous coating of butter or oil, seasoned with herbs like thyme or rosemary, and sometimes finished with grated cheese such as Parmesan or German Emmental.
What occasions or celebrations is pork tenderloin commonly associated with in German culture?
Pork tenderloin is popular at festive occasions such as Christmas, Easter, and regional festivals like Oktoberfest, where it is served alongside potatoes, sauerkraut, and hearty salads.
What makes this roasted potatoes with pork tenderloin dish special in German cuisine?
The dish blends classic German comfort ingredients—potatoes, pork, and butter—with a sweet‑tart onion balsamic glaze, creating a balance of savory and slightly acidic flavors that is both traditional and contemporary.
What are the most common mistakes to avoid when making roasted potatoes with pork tenderloin and onion balsamic sauce?
Common errors include overcrowding the baking sheet, which steams rather than crisps the potatoes, under‑searing the pork which reduces flavor, and adding too much broth to the sauce, making it watery. Follow the timing and temperature guidelines for best results.
Why does this recipe use dark balsamic glaze instead of regular balsamic vinegar?
Dark balsamic glaze provides a thicker, sweeter consistency that coats the onions and pork without making the sauce runny, delivering a richer flavor that balances the savory elements.
Can I make the roasted potatoes with pork tenderloin ahead of time and how should I store them?
Yes, you can roast the potatoes a day ahead and store them in the refrigerator. Reheat in a hot oven (200°C) to restore crispness. The pork can be seared ahead and finished in the sauce just before serving.
What texture and appearance should I look for when the onion balsamic sauce is done?
The sauce should be glossy, coat the back of a spoon, and have a slightly thickened consistency that clings to the onions without being watery. It should have a deep amber color from the balsamic glaze.
How do I know when the pork tenderloin medallions are fully cooked?
The pork is done when it reaches an internal temperature of 63°C (145°F) and the juices run clear. The meat will be pinkish‑white inside and tender after the final 8‑minute simmer.
What does the YouTube channel Fleisch Rezepte specialize in?
The YouTube channel Fleisch Rezepte specializes in meat‑focused German cooking, offering step‑by‑step tutorials for classic and modern dishes that highlight pork, beef, and poultry with authentic seasoning techniques.
How does the YouTube channel Fleisch Rezepte's approach to German cooking differ from other German cooking channels?
Fleisch Rezepte emphasizes practical home‑cooking techniques, clear visual cues, and detailed explanations of seasoning and cooking temperatures, whereas many other channels focus more on restaurant‑style plating or quick‑fire recipes.
Last updated: August 9, 2026
