Summary

Ingredients

• 9 pork medallions á 50 g
• salt and pepper
• 18 sage leaves, fresh
• 9 slices bacon
• 15 g clarified butter
• 1 ½ clove (s) garlic
• 50 g butter, cold
• 80 ml chicken broth

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Instructions

1. Season medallions with pepper and a little salt, wrap tightly with 1 leaf of sage and 1 slice of bacon each, or pin with a wooden stick. Fry briefly all around in hot clarified butter on 3, automatic hotplate 9 or 12, first place on the seam. Then place upright in a gratin dish. Cook in the preheated oven.
2. Switching: 160 - 180 ° C, 2nd sliding bar from below (150 - 160 ° C, convection oven) 15 - 18 minutes Quarter the remaining sage leaves and cut the garlic into thin slices.
3. Melt 10 g butter in the frying fat, sauté sage and garlic in it, then remove from the pan. Bring the poultry stock to the boil in the pan. Beat very cold butter in small pieces with a whisk. Arrange the medallions on a preheated plate, pour the sauce over them, sprinkle with sage and garlic.
4. Spinach and baguette go well with this.