Pork medallions in a creamy white wine, mushroom and sage sauce

Ingredients for 4 servings:

• 800 g pork fillet(s)
• 3 tbsp olive oil
• 1 shallot(s)
• 2 garlic cloves
• 5 mushrooms
• 10 sage leaves
• 50 ml white wine
• 100 ml chicken broth
• 10 g flour
• 200 ml milk
• 30 g cream cheese
• 50 g sour cream
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cut the pork fillet into 3 cm thick slices. If necessary, remove the tough, side skin and flatten each slice slightly. Peel and finely dice the shallot and garlic cloves. Trim and slice the mushrooms if necessary. Rinse the sage leaves under gentle running water, if necessary, and shake dry, then finely chop. Sear the pork fillets, one at a time, in two batches in a tablespoon of olive oil, about 1 minute per side, and then set aside on a plate. In the same pan, sauté the onions and garlic over low heat. When the onions are translucent, add the mushrooms and half of the chopped sage leaves and sauté for 1 to 2 minutes. Deglaze with the white wine, add 100 ml of chicken stock, and return the reserved pork medallions. Let everything simmer gently with the lid on for 10 minutes. Meanwhile, prepare a roux sauce in a small saucepan. To do this, combine the flour with a tablespoon of olive oil, add the milk, and whisk until smooth. Heat, stirring frequently, until creamy, then add the cream cheese, sour cream, and a pinch of salt. Pour this sauce, which should now have an almost pudding-like consistency, into the pan and mix with the liquid. Add the remaining sage leaves and season with salt and pepper. Serve with pasta or baguette and green beans or tasty tomatoes.