Pork Fillet with Cider and Onion Sauce

1. You start by paring the pork tenderloin and cutting it into even portions (medallions). The medallions of pepper and salt. Then you continue with the preparation of the salad according to your taste – today as a small side dish. To do this, cut the salad ingredients and drizzle with a dressing made of oil, vinegar, pepper, salt and a little honey. Let the salad steep – therefore make it right at the beginning.
2. Sweat the onion rings in hot olive oil and melted butter. Now carefully fry evenly on all sides until golden. Bring the cider, meat stock and the remaining ingredients for the sauce to the boil on high heat. Pour into a suitable kettle and allow to reduce. This process takes about 20 minutes. Now add the cream of ginger zest and my magic spice in my KB under the link >>>>> Magic spice from Biggi`s witch kitchen >>>>>>.
3. It now continues with the medallions. Cook the pork fillet medallions on the grill plate or in a pan with the fried onions and some liquid butter. When the cooking point for the medallions is almost reached, they are placed in aluminum foil and the resulting stock and onions from the pan / plate are added to the almost finished sauce and stirred in.
4. 4th final spurt of the main actor “sauce”. Boskoop – grate about 3 tablespoons and add to the sauce. Add the remaining stock from the pan / plate / foil to the sauce and stir in the resulting from the roasting process of the medallions. Pour in the green pepper (I also add a tablespoon of the liquid). Assemble the reduced sauce with ice-cold butter again and give it a little KICK with the ginger zest before serving.
5. The serving of the medallions is started with sprinkling lemon myrtle and finished with a generous portion of sauce that is poured over the medallion. Put the rest of the sauce in a preheated (with hot water) fire-proof glass jug.
6. All I have to do is serve a baguette, a salad and a glass of cider.

Bon appetit and culinary greetings your Biggi