Summary

Ingredients

• 800 g pork fillet (s)
• 3 tablespoon olive oil
• 1 shallot (s)
• 2 cloves garlic)
• 5 mushrooms
• 10 leaves sage
• 50 ml white wine
• 100 ml chicken broth
• 10 grams flour
• 200 ml milk
• 30 g cream cheese
• 50 g sour cream
• salt and pepper

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Instructions

1. Cut the pork tenderloin into 3 cm thick slices. If necessary, remove the firm, lateral skin and flatten each pane a little. Peel and finely dice the shallot and garlic cloves. If necessary, clean the mushrooms and cut them into slices. If necessary, rinse the sage leaves under a gentle stream of water and shake them gently until dry, then cut them into small pieces.
2. Sear the pork fillets one after the other in two portions in a tablespoon of olive oil, about 1 minute each side, and then set aside on a plate. In the same pan, sauté the onions and garlic over a low heat. When the onions are translucent, sauté the mushrooms and half of the cut sage leaves for 1 to 2 minutes. Deglaze with the white wine, add 100 ml chicken stock and add the pork medallions that were set aside. Let everything simmer gently with the lid on for 10 minutes.
3. Meanwhile, prepare a roux sauce in a small saucepan. Mix the flour with a tablespoon of olive oil, add the milk and stir everything with a whisk until smooth. Heat, stirring frequently, until a creamy consistency is achieved, then add the cream cheese, sour cream and a little salt.
4. Pour this sauce, which has now assumed an almost pudding-like consistency, into the pan and mix it with the liquid there. Add the remaining sage leaves and season with salt and pepper. It goes well with pasta or baguette and green beans or tasty tomatoes.