Summary

Ingredients

• 12 pork tenderloin (s), (the medallions)
• 1 tablespoon oil, (olive oil)
• 150 ml white wine
• 1 lemon (s), untreated
• 50 ml vermouth, (Noilly Prat)
• 0.5 teaspoon ½ chicken stock, granulated
• 250 ml cream
• 1 bunch basil
• salt
• Black pepper from the mill

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Instructions

1. Preheat the oven (as well as a plate or casserole dish) to 80 ° C.
2. Cut the pork fillet into medallions, season them with salt and pepper and fry them in hot oil for about 3-4 minutes. Then immediately place on the preheated plate and cook in the 80 ° C oven for 20-30 minutes.
3. Deglaze the roast with white wine. Add the grated lemon zest, lemon juice (from half a lemon), Noilly Prat and granulated broth, allow to reduce. Then add the cream and simmer until it thickens creamy. Finally, add the basil, cut into fine strips, to the sauce and season with salt and pepper (a little sugar if necessary). Spread over the medallions and serve immediately.