Medallions with Plum Jam and Orange and Sea Buckthorn Sauce

First preheat the oven to 200 degrees. Quarter the potatoes long ago, cut the larger ones through again. Then place on a baking sheet with baking paper, salt, sprinkle with a spice mixture (rosemary, thyme, garlic) and drizzle with olive oil, mix everything and distribute it on the sheet. Bake at 200 degrees for about 20 - 25 minutes with top and bottom heat.

Remove the meat from the refrigerator.

For the sauce, reduce the freshly squeezed orange juice with the sugar until it is thick. Then put some oil in a saucepan and lightly sauté the diced Charlotte and add a little water, simmer. Then pour in the cream and continue to simmer until the cream is a little reduced. Then mix everything with the hand blender. Now stir in the orange stock and the sea buckthorn jam, season with salt, black pepper, spice mixture (garlic, thyme, rosemary). If the sauce is still too thin, thicken with a little starch. Stir in a little turmeric for the color. Finally add a few drops of lemon.

Cut the pork fillet into medallions approx. 4 cm thick, season with salt. When the baked potatoes are done, put the tray down in the oven and turn the oven down to 120 degrees. Now fry the medallions briefly in hot clarified butter on both sides. Place in an ovenproof dish and place in the oven at 120 degrees for 10 minutes with the potatoes. Dissolve the roast set with a little water and add to the sauce. Then take the mold out of the oven and raise it to 200 degrees. Put the plum jam on the medallions and place in the oven for about 5 minutes. Then turn off the oven and let it rest briefly in the oven.

The meat should still be slightly pink and soft and juicy. The plum jam goes very well with the meat and sauce.