Pork herb medallions with Kabinett sauce

Ingredients for 4 servings:

• 600 g pork fillet(s)
• ½ tsp rosemary, freshly chopped
• ½ tsp sage, chopped
• 2 tsp mustard, medium hot
• 1 clove(s) garlic, chopped
• salt and pepper
• 1 tbsp butter
• 2 tbsp flour
• ⅛ liter white wine
• 2 tbsp parsley, finely chopped
• 2 cups of crème fraîche
• Vegetable broth, instant
• 1 onion(s) or 2 shallots, chopped
• 500 g mushrooms
• 100 ml cream, for cooking
• 250 g rice (wild rice)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

juicy pork fillet in a fine white wine sauce

Remove any tendons from the pork fillet. Combine rosemary, sage, garlic, mustard, salt, and pepper in a mixture and brush it over the fillet. Sprinkle with flour. Briefly sear the fillet on both sides in a deep frying pan in hot fat, deglaze with the wine, and simmer gently. Add chopped parsley and crème fraîche, and finally season with a little vegetable stock powder. Sauté the onion in a pan, then add 500g of mushrooms with granulated stock, salt, pepper, and cooking cream, and sauté. Meanwhile, prepare the wild rice according to the package instructions. Arrange everything on plates and garnish with some fresh parsley.