Lemon medallions

Ingredients for 2 servings:

• 6 pork medallions, approx. 60 g each
• 1 onion(s)
• 2 tsp peppercorns, green, in brine, drained
• 30 g rocket
• salt and pepper
• 1 pinch(s) of sugar
• 2 tbsp oil
• 100 ml white wine
• 1 tsp organic lemon peel
• 150 ml vegetable stock
• 1 tbsp, heaped sour cream
• 1 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

low-fat

Remove the meat from the refrigerator 30 minutes before cooking. Preheat the oven to 170°C (top/bottom heat) or 150°C (fan oven). Place an ovenproof dish on the middle rack. Peel and dice the onion. Finely chop the peppercorns. Peel, wash, dry, and roughly chop the rocket. Flatten the medallions slightly, season with salt and pepper. Sear the medallions in hot oil for 1-2 minutes on each side, then place in the dish in the oven and cook for about 10 minutes. Sauté the onions in the pan’s juices, deglaze with wine, and reduce almost completely. Add the lemon zest and stock and bring to a boil. Simmer uncovered over medium heat for 5 minutes. Add the sour cream and green pepper and bring to a boil briefly. Season the sauce with salt, pepper, sugar, and lemon juice. Serve the sauce with the medallions and rocket. With 2 servings, one serving has 343 kcal.