Pork medallions with spring onion cream sauce

Ingredients for 4 servings:

• 500 g pork fillet(s)
• 1 bunch of spring onions
• 300 ml vegetable stock
• 800 ml cream
• 2 tsp, heaped mustard
• 1 cup of crème fraîche, approx. 150 g
• salt and pepper
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simply

Wash the pork fillet and pat dry with some kitchen paper. Then cut into slices about 1 to 1.5 cm thick. Wash the spring onions and cut into small rings. Season the pork fillet with salt and pepper on both sides. Sear in a large pan, remove, and set aside. In the same pan with the oil used for the meat, fry the spring onions until translucent. Then add the vegetable stock and let it reduce for about 2 minutes. Now add the cream, crème fraîche, and mustard and bring to a boil briefly. Season with salt and pepper and add the meat back in. If you like, you can add some of the meat juices to the sauce. Simmer everything for about 5 minutes. Not too long, otherwise the meat will become tough. We like to eat it with croquettes or hash browns. We also like it with plenty of sauce. If you don’t like that, you can halve the recipe.