Pork medallions with white pepper sauce and mushrooms

Ingredients for 4 servings:

• 1 pork fillet(s), 500 – 600 g
• Salt and pepper, white, from the mill
• 5 tbsp oil
• 50 g butter
• 2 tbsp peppercorns, white
• 1 onion(s), finely chopped
• 200 ml vegetable stock
• 150 ml cream
• 500 g chanterelles or mushrooms
• 1 garlic clove(s), finely chopped
• 1 tbsp parsley, finely chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Wash the pork loin, pat dry, and cut into 3 cm thick medallions. Season the medallions with salt and pepper. Add 1 tablespoon of oil to the pan and heat. Sear the medallions vigorously on both sides. Reduce the heat, add butter, and sear the meat for 2-3 minutes, constantly drizzling with butter. Remove, wrap in foil, and keep warm. Coarsely grind the peppercorns in a mill, place in a sieve, blanch briefly in boiling water, and drain. Sauté the peppercorns with half of the onions in the frying fat. Pour in the vegetable stock and cream, and reduce by half over medium heat. Season the sauce with salt. Brush the mushrooms and cut into pieces. Heat 4 tablespoons of oil and sear the mushrooms. Add the remaining diced onion and garlic, and sear well, stirring occasionally. Add the white peppercorn sauce and the medallions, along with the meat juices. Season with salt and freshly ground white pepper. Stir in the parsley and serve.