For medallions Förster style, slice mushrooms and finely dice onion. Cut pork tenderloin into 2.5 cm thick slices, season with salt and pepper and coat in flour.
Heat 2 tablespoons oil in a large frying pan, sear tenderloin on both sides (5 minutes total), remove and keep warm. Add 2 tablespoons oil to hot drippings, fry onion and mushrooms for 5-6 minutes.
Season with salt, bell pepper and paprika. Add fillet again, pour in vegetable soup, bring to a boil. Stir in creme fraiche and simmer covered for 6-7 minutes.
Season again if necessary. Serve fillet and sprinkle with chopped parsley.
Preparation Tip:
To medallions Förster kind one serves baguette or also farmer bread.