Pork fillet with green pepper sauce

Ingredients for 4 servings:

• 1,000 g pork fillet(s)
• ½ jar pepper, green
• 250 ml sour cream
• 100 ml white wine
• 2 tsp cornstarch
• some water to mix
• 250 ml broth
• 1 tsp salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Place a large plate and aluminum foil next to the stovetop. Drain the peppercorns and rinse thoroughly in a sieve, then grind them slightly—the more thoroughly they are ground, the hotter the sauce will be. If they are not crushed at all, the sauce will be only slightly spicy. Cut the pork fillet into 4 cm medallions. Heat a large pan over high heat, but do not add any oil. Sear the pork medallions vigorously for 3 minutes per side. Remove the pan with the medallions from the heat, but do not turn off the heat. Quickly remove the medallions from the pan, place them on the plate, and cover with aluminum foil. Return the pan to the hot stovetop, deglaze with white wine, and reduce. This will loosen the sediment in the pan. When the wine has reduced (this happens quickly!), add the stock and peppercorns and stir. Reduce the heat so that the stock and wine are just simmering. Add the sour cream, then simmer gently if possible. If the sauce isn’t thick enough, you can thicken it with cornstarch (mix it with a little water and add it, then bring it to a boil gently). Season with salt. Return the pork fillets to the pan with any juices that have formed in the pan. Let it cook for 5 minutes on each side. The fillets should be pink on the inside and brown on the outside. Serve with tagliatelle, boiled potatoes or potato gratin (if it doesn’t have a very strong flavor), carrots, cauliflower, or simply a green salad or lamb’s lettuce with a slightly acidic dressing.