Pork fillet in pepper sauce with fried onions

Ingredients for 4 servings:

• 800 g pork fillet(s)
• 2 onions
• 1 pack of sauce powder (delicatessen pepper sauce, small pack)
• 1 bag of potatoes (Chef Pompoms, frozen)
• 10 tbsp peanut oil
• 2 tsp spice mix (paprika-chili)
• 1 tsp salt (chip salt)
• some flour
• some water

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Arrange the pompoms in a lightly oiled baking dish. Bake in a preheated oven at 180°C for about 30 minutes until golden brown. Cut the pork fillet into medallions. In a bowl, mix the peanut oil with the paprika and chili powder and let the meat marinate. Meanwhile, peel the onions and finely slice them into rings, then toss them in a little flour. Heat a pan and the remaining oil. Add the onions and cook until golden brown. Then remove from the pan and keep warm. Sear the meat in the hot pan on all sides until evenly browned. Remove the meat and keep warm. Add a little water to the meat juices and make a pepper sauce according to the package instructions. Finally, return the meat to the sauce and let it cool slightly. Remove the pompoms from the oven and sprinkle with salt. Arrange the medallions and pompoms on plates. Spread the pepper sauce over the meat and serve.