Pork medallions a la Maja

Ingredients for 5 servings:

• 600 g roast pork (roast pork)
• 250 g bell pepper(s), sliced
• 2 tsp garlic salt
• 2 tsp sweet paprika powder
• 1 tsp pepper
• 1 tsp curry
• 5 tbsp olive oil
• 2 tsp butter
• 2 tbsp crème fraîche
• 1 jar sparkling wine
• 1 liter of water
• 1 tbsp broth, instant

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 20 minutes

Cut medallions from the carbonade roast. Put the oil in a bowl along with the spices and mix well until a marinade has formed. Now turn the medallions evenly on all sides in the marinade and then leave to marinate overnight in the refrigerator. Now fry the medallions evenly on all sides in a preheated pan until browned. Deglaze the pan juices with sparkling wine and then pour in water. Now add the diced bell peppers and let everything simmer for about 60 minutes. After this time, remove the meat and pass the bell peppers through a sieve. Return the stock to the pan and thicken with the butter and crème fraîche. Then add the meat. Goes perfectly with dumplings or potatoes.