Pork medallions with cream cheese and yogurt sauce

Ingredients for 3 servings:

• 1 pork fillet(s), approx. 700 g
• Pepper, Parisian, for seasoning
• Paprika powder, sweet, for seasoning
• 1 tbsp butter, for frying
• 2 tbsp oil, for frying
• 1 small onion(s), finely chopped
• Garlic, maximum 1/2 clove
• 100 g smoked pork belly, cut into small cubes
• 1 small carrot(s), finely diced
• ½ stalk(s) leek, finely chopped
• ½ red bell pepper(s), finely chopped
• 1 tsp mustard, medium hot
• 2 tsp tomato paste
• 100 ml port wine
• 250 ml vegetable stock, for pouring over, possibly a little more
• Salt, to taste
• 100 g herb cream cheese, low-fat
• 2 tbsp yogurt, 3.5% fat, stirred until creamy
• 1 tbsp cornstarch
• 2 tbsp water, to mix
• 1 jar mushrooms, sliced
• some parsley, frozen
• Sauce thickener, brown, as required

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Wash the pork fillet, skin it, and cut it into 3cm-thick medallions. Flatten it slightly by hand, but not with a meat tenderizer. Season it with peppercorns and paprika and brush with a little oil. Chill in the refrigerator for 20 minutes. In the meantime, finely dice the onion, garlic, carrot, bell pepper, and leek and set everything aside separately. Sear the diced, smoked pork belly with the onion and garlic in a non-stick pan with 1 tablespoon of oil. Stir in the tomato paste and mustard, then deglaze with the port wine and reduce. Then add the remaining vegetables and the vegetable stock. Cover and simmer gently for about 5 minutes. In a second pan with butter and the remaining oil, sear the pork medallions on each side. Remove from the pan and add to the vegetable mixture in the other pan. For the sauce, stir in the herb cream cheese and yogurt. Mix the cornstarch with cold water and stir in the cornstarch. Bring to a boil briefly, then add the drained mushrooms from the jar and the frozen parsley at the very end. Let it simmer for another three minutes in the covered pan at low heat. Sprinkle in a little more brown sugar if desired. My side dish tip: We serve it with rice and butter beans!