You might not accept that you can lose weight while on a diet which includes german pork medallions but it is possible. It is fundamental to not eat german pork medallions or other high calorie beef/pork/lamb/veal every day but in moderation.

As an example, I allow myself high calorie food once per week. I eat a calorie controlled diet for 6 days of the week, say 1200 to 1600 calories a day, and then 1 day, I eat anything – within moderation of course.

I have been sticking to this diet for the last month and it has enabled me to lose 5 kilos. I have not changed my exercise routine or taken any pills or diet food. I have just been careful of what I eat most days of the week and then eat whatever I feel like one day a week.

I also find it makes things easier if you have professional support when trying to lose weight and for that I registered with the Biggest Loser club. They have several tools to enable you to monitor your progress and achieve your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat German & Austrian food. I never imagined|thought|believed I could lose 5 kilos while eating German & Austrian meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some German & Austrian food, I suggest|advise|propose you make german pork medallions which is one of my favourite|most admired|most adored|best loved German & Austrian recipes.

German Pork Medallions with Mushrooms in Cognac-Cream Sauce (Schweinemedaillons)

Posted by Olga at The Cutting Board

This elegant German dish is served at Baden-Baden?s Badischer Hof, a 450-year old monastery turned hotel. The mushrooms used were fresh Black Forest mushrooms (Steinpilze), rarely available here, alas, except in dried form (shops specializing in German foods carry them). You can, of course, substitute our familiar white mushrooms with good results. Serve with boiled new potatoes or, better yet, with homemade Spaetzle.

Serves 4-6

1 to 1 1/4 pounds fresh pork tenderloin, sliced
    1/2 inch thick (1/2 kg)
5 tablespoons unsalted butter
1/4 cup Cognac
1/4 cup dry white wine
1/2 cup beef broth or consomm?
1 pound mushrooms, wiped clean and sliced thin
1/4 cup finely minced shallots
1 tablespoon dried minced Black Forest mushroom (optional)
1 pint half-and-half cream
To taste?salt and freshly ground black pepper

Brown the pork in 2 tablespoons of the butter in a large heavy skillet over moderately high heat; remove to a shallow baking dish, cover with foil and keep warm. Deglaze the skillet with Cognac or good brandy and wine, add broth and reduce by two-thirds; pour over the pork, re-cover and set in a warm oven 250 degrees F.

Add the remaining 3 tablespoons butter to the skillet and saut? mushrooms and shallots 3 to 5 minutes over moderate heat until juices ooze out; add dried mushrooms, if you like, and saut? about 5 minutes longer or until mushrooms are limp and juices have evaporated. Stir pork medallions (and all their liquid) back into skillet, add half and half and simmer over medium low heat 10 to 15 minutes until cream reduces by half and is the consistency of a thin white sauce. Season to taste with salt and pepper.

Source: Jean Anderson Cooks

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You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.