Summary

Ingredients

• 800 g pork fillet (s)
• 3 onion (s), finely sliced
• 4 cloves garlic, finely chopped
• 2 bay leaves
• 250 g crème fraîche
• 250 ml sweet cream
• salt and pepper
• 3 tablespoon parsley, chopped
• nutmeg

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Instructions

1. Cut the pork tenderloin into 2 cm thick medallions.
2. Season the medallions with salt and pepper.
3. Heat butter in a large skillet over medium-high heat. Fry the pork medallions for 2 minutes on each side until browned. Remove and set aside.
4. In the same pan, sauté the sliced onions over medium heat for 5 minutes until softened, stirring occasionally.
5. Add the chopped garlic and cook for 1 minute until fragrant.
6. Stir in the bay leaves, a pinch of nutmeg, salt, and pepper to taste.
7. Pour in the crème fraîche and sweet cream. Stir gently without letting it boil.
8. Place the pork medallions in an ovenproof dish. Pour the onion cream sauce over the pork and baste well.
9. Cover the dish with a lid or foil. Braise in a preheated oven at 175°C (347°F) for 20 minutes, until the internal temperature reaches 63°C (145°F).
10. Arrange the pork medallions on preheated plates. Spoon the onion cream sauce over the pork. Sprinkle with chopped parsley.