Pork medallions on zucchini and cream cheese sauce

Ingredients for 4 servings:

• 400 g pork loin(s)
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• salt and pepper
• chili flakes
• olive oil
• 2 m.-large zucchini
• 200 g herb cream cheese
• possibly milk
• 1 garlic clove(s)
• nutmeg
• Sugar

Instructions

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

Trim the pork loin and cut into 2-3 cm thick slices. Coarsely grate the zucchini. Peel and chop the garlic or press it through a press. Heat olive oil in a saucepan and sauté the zucchini and garlic for 1 minute. Add the cream cheese and a splash of milk and stir to combine. Season with nutmeg, salt, pepper, and sugar. Simmer over very low heat, adding a splash more milk if desired. Heat olive oil in a large pan until very hot. Add the pork medallions and fry on both sides until crisp (they should remain pink on the inside), seasoning with pepper and chili flakes. Turn over and sprinkle with finely chopped herbs and salt. Spoon some zucchini sauce onto each plate and arrange the medallions on top. Serve with cooked rice.