Cut the pork loin into medallions, fry in oil on both sides for about 3 minutes, then deglaze with the cognac and toss. Keep the medallion warm in the oven.
In the meantime, dice the jerky meat and leave it out, add the onions and the diced peppers and fry for about 3 minutes, deglaze with the cream and add the processed cheese cubes. When the cheese has completely dissolved, add 2 teaspoons of cream horseradish and season with salt and pepper. Add the medallions to the sauce.