Pork medallions in white wine cream sauce

Ingredients for 2 servings:

• 400 g pork loin(s) or pork fillet
• 3 onions, finely chopped
• 300 ml cream or Cremefine
• 250 ml broth, clear
• 1 shot of white wine
• e.g. salt and pepper
• n. B. lemon zest
• some paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

First, wash the meat and cut into slices about 2-3 cm thick. Season with coarse salt, pepper, and a little paprika, then sear in a pan for one minute on each side (the medallions don’t need to be cooked through yet; they’ll finish cooking later in the sauce). Remove the meat from the pan and set aside. Fry the onions in the same pan for about 3-4 minutes until translucent, then deglaze with the stock and white wine. Simmer over low heat until almost all of the liquid has reduced (this takes me about 10-15 minutes). Then add the cream and the medallions, and season with salt, pepper, and lemon zest. Let everything simmer for another 15 minutes. This goes well with spaetzle or hash browns.