Summary

Ingredients

• 12 pork medallions á 50 g
• salt and pepper
• 20 large sage leaves
• 12 slices bacon
• 20 g butter / oil mixture
• 2 cloves garlic
• 60 g butter which 40 ice cold
• 100 ml chicken broth

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Instructions

1. Pepper and lightly salt the fillets, wrap each with 1 sage leaf and 1 slice of bacon. First fry in the hot oil / butter mixture on the seam (this will hold without tools) and place upright in an ovenproof dish. Cook in the preheated oven at 175 ° for 12 minutes. Halve the remaining sage lengthways. Slice the garlic thinly and roast both in 20 g butter until light brown. Drain.
2. Add the stock and bring to the boil. Withhold cold butter (peu a peu)
3. Place medallions on preheated plates, pour sauce over them and sprinkle with sage and garlic.