Pork medallions with apple and horseradish sauce

Ingredients for 4 servings:

• 800 g pork fillet(s)
• 2 onions
• 2 apples (approx. 250 g)
• 4 tbsp oil
• salt and pepper
• 100 ml broth
• 150 ml whipped cream
• 30 g horseradish, (ready-made product)
• 2 tbsp white wine
• 1 tbsp chives, cut into rolls

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

elegant and fast, also for guests

Cut the meat into 12 pieces using a sharp knife and flatten the cut surfaces slightly with the knife. Peel the onion and slice into rings. Wash and dry the apples, then remove the cores with an apple corer. Slice the apples and dice the slices. Brown the meat pieces all over in hot oil, then season with salt and pepper. Add the onion rings and sauté until translucent. Then add the diced apples and sauté briefly. Remove the meat and keep warm. Add the stock, cream, and horseradish, and bring to a boil. Season the sauce with salt, pepper, and white wine. Add the meat to the sauce and let it simmer for another 3 minutes. Serve sprinkled with chives.