Pork medallions with cherry sauce

Ingredients for 4 servings:

• 600 g pork fillet(s), cut into medallions
• n. B. Salt and pepper from the mill
• n. B. ginger powder
• 1 tbsp oil
• 1 tbsp butter
• 6 tbsp morello cherries (jar)
• 1 tbsp sugar
• 150 ml meat broth
• 150 g crème fraîche

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Place the cherries in a sieve and let them drain, reserving the juice. Rinse the meat and pat dry. Rub it with salt and ginger powder. Heat the oil and butter together in a pan and brown the meat until browned. Remove the meat and place it in an oven preheated to 50°C (top/bottom heat). Add the cherries and sugar to the remaining cooking fat in the pan and fry, stirring, until the sugar begins to brown. Add the meat stock and bring to a boil, then add the cherry juice and simmer over high heat until reduced slightly. Stir in the crème fraîche and bring back to a boil. Season to taste with salt and ginger. Arrange the meat on a serving platter and cover with a little of the sauce, serving the remaining sauce separately. We like to serve it with hash browns and green beans or broccoli.