Pork Medallions in Crème Fraiche Sauce

Summary

Ingredients

• 500 g pork medallions
• 1 can mushrooms, whole (alternatively the same amount fresh)
• 300 ml broth
• cheese, grated
• 2 cups Crème fraîche Balance

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Instructions

1. Fry the pork medallions in a pan and then put them in a baking dish.
2. Mix a sauce from the broth and crème fraiche (crème légère works just as well, of course!) - it should not be too runny and must then be thickened a little if necessary. Drain the mushrooms or clean fresh mushrooms and add to the pork medallions. Pour the sauce over it and sprinkle the cheese over it.
3. Put in the preheated oven at approx. 180 ° C for 20 minutes.
4. Herbal baguette also tastes delicious.