Pork medallions

Ingredients for 4 servings:

• 600 g pork fillet(s)
• 5 shallots
• 3 garlic cloves
• 2 tsp oil
• 350 ml vegetable stock
• 100 ml white wine
• 1 tsp rosemary
• 1 tsp thyme
• 2 tbsp sauce thickener, light
• 2 tbsp sour cream
• 400 g rice, cooked
• 500 g broccoli
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

WW suitable

Cut the fillet into medallions, season with salt and pepper. Cut the onions into eighths and chop the garlic. Pour oil into a pan and fry the medallions. Add the onions and garlic and cook for about 5 minutes. Add the wine, broth, thyme, and rosemary and cook with the lid on in a preheated oven (180°C) for about 10 minutes. Heat the rice and cook the broccoli as usual. Remove the medallions and keep warm. Thicken the sauce with a sauce thickener, stir in the sour cream, and season with salt and pepper. Add the medallions to the sauce.