Pork Medallions in Pepper Sauce with Croquettes

The piggy ….. that’s how it works

1. Heat the lard in a saucepan and then add the fillets (leave whole – do not cut) and sear them on all sides. Salt and pepper.
2. Then add the vegetable stock, add the peppercorns and simmer.
3. The meat should still be tender. If you touch it with a fork, the resulting dent should disappear again – don’t let it simmer for too long – otherwise there is a risk that the meat will become very dry.
4. Now put some of the juice in a separate saucepan. Add sour cream and mix. Season again with salt and pepper and, if necessary, thicken with cornstarch.

The croquettes are made …

1. Peel and cook the potatoes. I always boil the potatoes in lightly salted water – this saves additional salting – as this way the potatoes absorb the salt more easily.
2. Now grate or mash the potatoes. I prefer the grater – it’s quick and easy and the dough turns out nice and fine.
3. Now add the salt, pepper and fresh nutmeg to the potato batter.
4. Add the eggs and mix everything together.
5. Let stand for about 10 minutes (can be longer). The dough must rest so that the ingredients can combine optimally.
6. If there is a need, you can add flour to the dough – to make it firmer.
7. Now form small rolls and then roll them in breadcrumbs.
8. Heat the oil in the deep fryer and deep-fry the croquettes for about 6 minutes (3 to 4 minutes are sufficient for smaller ones).

Just put everything together …

1. Now just cut the meat, serve the sauce and add the croquettes … a pleasure.