Pork medallions with walnut topping in red wine and plum sauce

Ingredients for 2 servings:

• 400 g pork medallions
• some flour
• 2 slices of toast
• 50 g walnuts, chopped
• 3 tsp herbs (e.g. thyme, oregano), for the walnut topping
• 1 tbsp Parmesan, grated
• 1 tbsp breadcrumbs
• 3 tbsp butter, melted
• 1 bunch of soup vegetables
• 1 large onion(s)
• 2 medium-sized garlic cloves
• 500 ml stock, beef or game
• 500 ml red wine, dry
• 10 prunes
• 2 bay leaves
• 2 cloves
• 2 juniper berries
• Cornstarch, for binding
• salt and pepper
• oil

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Roughly chop the soup vegetables, onion, and garlic cloves and fry in a little oil in a large pot with the prunes. Pour in the red wine and stock. Place the cloves, bay leaves, and juniper berries in a tea infuser and add them. Simmer for about an hour. Coat the pork medallions in flour and fry in a hot pan with a little oil for 1-2 minutes on each side, depending on their size. Then season with salt and pepper and place in a baking dish. For the topping, remove the crusts from the slices of toast and finely crumble them. Mix the toast crumbs with the breadcrumbs, herbs, Parmesan cheese, and melted butter, then season with salt (careful, the cheese already contains salt) and pepper. Spread the finished mixture among the medallions. Bake in the oven at 200°C for 10-15 minutes, depending on the size of the medallions. Strain the sauce through a sieve and thicken with cornstarch. Season to taste with salt and pepper. Serve with Bohemian dumplings or parsley potatoes. A variation: You can also add finely diced mushrooms, such as chanterelles, to the topping mixture.