Pepper medallions with pear and potato dumplings

Ingredients for 4 servings:

• 1 can of pear(s)
• 600 g pork fillet(s)
• 2 tbsp rapeseed oil
• 3 sprigs of marjoram
• 200 ml meat broth
• 2 tbsp sherry
• 200 ml cream
• 2 tbsp peppercorns, green, from the jar
• 2 tbsp butter
• 500 g potato dumplings

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

with homemade sherry cream sauce

Preheat oven to 160°C top/bottom heat (140°C fan-assisted oven). Drain pears and cut into wedges. Rinse meat, pat dry, and cut into medallions approximately 2-3 cm thick. Heat oil in an ovenproof pan and sear the medallions for approximately 1 minute on each side. Remove meat from the pan. Mix the pan juices with 200 ml meat stock, 2 tablespoons sherry (if desired), cream, and green peppercorns. Add meat, marjoram, and pear slices. Cook in the hot oven for approximately 20 minutes. Meanwhile, heat the butter in a second pan and fry the dumplings until golden brown all over. Serve the medallions with the dumplings and pepper and pear sauce.