Pork medallions in tomatoes

Ingredients for 4 servings:

• 8 pork medallions (also works with schnitzel or turkey schnitzel)
• Salt and pepper, black
• Cayenne pepper
• 3 tbsp oil
• 3 small onions
• 3 tbsp raisins
• 3 tbsp pine nuts (or pistachios, to taste)
• 6 tomatoes (plum tomatoes from the can)
• 6 tbsp white wine, alternatively vegetable stock
• 1 garlic clove(s), finely chopped
• 1 tsp basil, dried
• 1 tsp oregano, dried
• ½ tsp sugar
• 2 ½ tbsp sour cream
• 6 tbsp basil, fresh, finely chopped
• 1 tsp caraway powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pork medallions in a spicy sauce with tomatoes and raisins

Finely chop the onions. Season the meat on both sides with salt and pepper, and rub it generously with ground caraway and a little cayenne pepper. Fry in not too hot oil on both sides for about 10 minutes (depending on the meat, of course). Remove from the pan and keep warm. Fry the finely chopped onion and garlic in the frying fat until translucent. Add the raisins, pine nuts, and sugar, and continue to roast everything briefly. Now add the tomatoes, cook briefly, and then deglaze with white wine. Boil for about 2 minutes, until the raisins are soft. Now season the sauce generously with oregano, basil, salt, and pepper, and stir in the sour cream. Season to taste. Serve with the meat and garnish with some basil. Serve with rice, or simply with a piece of Italian white bread.