Pork medallions in spicy pepper cream

Ingredients for 4 servings:

• 800 g pork fillet(s)
• 200 ml red wine
• 250 g cream
• 2 tbsp peppercorns, green pickled (jar)
• 4 carrots
• 2 kohlrabi
• Boiling salted water to cook the vegetables
• 250 g peas, frozen
• 40 g butter
• 3 tbsp oil
• 1 pinch(s) of sugar
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

quickly prepared and super tasty

Preparation: Rinse the fillet, pat dry with kitchen paper, and cut into 12 medallions. Peel the carrots and kohlrabi. Slice the carrots; slice the kohlrabi, then cut into small strips. Preparation: Season the medallions with salt and pepper and fry in hot oil in a pan for 5-7 minutes. Remove immediately and wrap in aluminum foil. Deglaze the pan with red wine and reduce; then stir in the cream and the pickled green peppercorns. Season with salt and pepper and simmer for 10-15 minutes over medium heat. Meanwhile, cook the prepared kohlrabi and carrots and the frozen peas in boiling salted water for 5 minutes. Immediately drain in a colander, rinse with cold water, and drain well. Sauté the drained vegetables in melted butter, seasoning with salt and pepper. Arrange the vegetables, medallions, and pepper cream in an appetizing manner on a suitable, slightly deeper serving platter or in a beautiful pan that can be placed in the center of the table. Tip: Serve with baby potatoes or rice—or even spaetzle—together.