Pork medallions

Ingredients for 4 servings:

• 9 pork medallions, 50 g each
• salt and pepper
• 18 sage leaves, fresh
• 9 slices of bacon
• 15 g clarified butter
• 1 ½ garlic cloves
• 50 g butter, cold
• 80 ml chicken broth

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Season the medallions with pepper and a little salt, wrap each one tightly with a sage leaf and a slice of bacon, securing with a wooden skewer if desired. Briefly brown all over in hot clarified butter on heat 3, automatic hotplate 9 or 12, first placing on the seam. Then place upright in a gratin dish. Cook in a preheated oven. Setting: 160 – 180 °C, 2nd shelf above (150 – 160 °C, convection oven) 15 – 18 minutes. Quarter the remaining sage leaves, thinly slice the garlic. Melt 10 g of butter in the frying fat, sauté the sage and garlic, then remove from the pan. Bring the chicken stock to a boil in the pan. Whisk in very cold butter in small pieces. Arrange the medallions on a preheated platter, baste with the sauce, and sprinkle with sage and garlic. Leaf spinach and baguette go well with it.