Pork fillet medallions with sage butter

Ingredients for 6 servings:

• 12 pork medallions, 50 g each
• salt and pepper
• 20 large sage leaves
• 12 slices of bacon
• 20 g butter/oil mixture
• 2 garlic cloves
• 60 g butter, 40 g of which ice-cold
• 100 ml chicken broth

Instructions

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

Pepper and lightly salt the fillets, wrap each with a sage leaf and a slice of bacon. Sear them seam-first in a hot oil/butter mixture (this will hold without any tools) and place them upright in an ovenproof dish. Cook in a preheated oven at 175°C (top/bottom heat) for 12 minutes. Halve the remaining sage lengthwise. Thinly slice the garlic and roast both in 20g butter until light brown. Drain. Add the stock and bring to a boil. Whisk in the cold butter (little by little). Place the medallions on warmed plates, pour over the sauce, and sprinkle with sage and garlic.