Pork medallions in pepper sauce

Ingredients for 3 servings:

• 6 medallions of pork, large pieces
• e.g. salt and pepper
• 1 onion(s)
• 2 cloves garlic
• 4 slices of cooked ham
• 1 tbsp pepper, mixed, whole
• 1 cup of cream
• 250 ml milk
• 1 tbsp mustard
• 2 tbsp, heaped tomato paste
• 2 juniper berries
• 1 bay leaf
• some flour or starch to bind
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel and finely chop the onions and garlic. Finely dice the cooked ham. Brown the pork medallions with the onions in a pan in a little oil, add the ham, mustard, and tomato paste. Season the medallions with salt and pepper (you could do this beforehand, but I don’t like doing that with this meat). Fry briefly, then deglaze with cream and milk. Add the juniper berries, bay leaf, garlic, and whole peppercorns and simmer for 20-25 minutes, depending on the size of the medallions. Stir occasionally during cooking and cook on a low heat to prevent the medallions from becoming too dry. If you like, you can thicken the sauce with flour or starch shortly before the end. Season to taste with salt, pepper, tomato paste, and mustard. If the sauce has reduced too much in the meantime, you can add a little more milk.