Pork medallions with mushroom sauce

Ingredients for 2 servings:

• 500 g pork (fillet)
• 1 garlic clove(s)
• 2 tbsp olive oil
• e.g. rosemary
• n. B. Pepper, freshly ground
• e.g. sea salt
• 6 slices of breakfast bacon
• 300 g potatoes
• 1 small onion(s)
• 2 tbsp butter or clarified butter
• 200 g mushrooms (fresh)
• 2 tbsp brandy
• 100 ml cream

Instructions

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

Wash the pork fillet, dry it, and cut it into about 6 equal pieces. Wash and pick the fresh rosemary. Peel and press the garlic. Rub the meat with garlic and sprinkle with pepper. Let it soak in briefly. Then brush with olive oil, sprinkle with rosemary, and wrap with the bacon slices. Refrigerate for about 1 to 1 1/2 hours. Wash and brush the potatoes thoroughly (they are eaten with the skin on, but it’s not necessary!) and cook for about 20 minutes (depending on the size). Fry the pork medallions in a pan (extra oil for frying isn’t really necessary, as the medallions absorb the olive oil quite well) for about 3 minutes on each side, then wrap them in aluminum foil and keep them warm in the oven (I always do this at about 100°C). Meanwhile, dice the onion and sauté in the butter until translucent. Clean the mushrooms, cut them into thin slices, add them to the onion, and fry for about 4 minutes. Deglaze with cream and brandy, simmer for a few more minutes, and then season with salt and pepper to taste. Serve the meat with the potatoes and the sauce. You can also use milk instead of cream, but it won’t taste as good.