Pork medallions in paprika cream

Ingredients for 4 servings:

• 600 g pork fillet(s)
• 1 onion(s)
• 2 cloves garlic
• 3 bell peppers, colored
• 3 tbsp olive oil
• Salt and pepper, colored and black from the mill
• some paprika powder, sweet and hot
• 1 pinch(s) of sugar
• 1 ½ tbsp tomato paste
• 1 tbsp flour
• 600 ml vegetable stock
• 150 g crème fraîche with herbs

Instructions

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

Preheat the oven (electric oven: 175°C, fan oven: 150°C). Rinse the pork fillet, pat dry, and cut into medallions. Peel the onion and garlic cloves and finely dice both. Halve, trim, rinse, and roughly dice the bell peppers. Heat the olive oil in a roasting pan and fry the medallions on both sides for about 2 minutes, seasoning with salt and freshly ground black pepper. Then remove them from the pan and place them on a baking sheet lined with baking paper. Finish cooking in the preheated oven for about 8 to 10 minutes. Fry the bell peppers in the cooking oil for about 5 minutes, turning occasionally. Then add the onion and garlic cubes and fry for about 2 minutes. Season with a little salt, a few turns of mixed peppercorns, a pinch of sugar, and some sweet and hot paprika powder. Then add the tomato paste, sauté briefly, dust with flour, sauté briefly, and then deglaze everything with the vegetable stock. Bring to a boil, then cover and simmer over low heat for about 1 minute. Stir the crème fraîche into the sauce, bring back to a boil, and season to taste with a little salt and a few grinds of freshly ground black pepper. Serve the paprika cream on a large platter with the medallions and a few grinds of mixed or freshly ground black pepper. Serve with fresh baguette (such as the dark or light Ofenspitz from the Steinecke bakery).