Pork Medallions in Herb Crust with White Wine Sauce

Summary

Ingredients

• 600 g pork fillet (s)
• 0.5 teaspoon ½ rosemary, fresh or dry.
• 0.5 teaspoon ½ sage, fresh or dried.
• 2 teaspoons mustard, mild
• 1 clove garlic
• salt and pepper
• 2 tablespoon flour
• 1 tablespoon butter or rapeseed oil
• liter ⅛ white wine, dry
• 2 tablespoon parsley, finely chopped
• 2 cups crème fraîche
• some vegetable stock cubes or powder

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Instructions

1. Remove tendons from the pork tenderloin.
2. Prepare a mixture of rosemary, sage, garlic, mustard, salt and pepper and brush the fillet with it. Dust some flour over it.
3. Sear the fillet in the hot fat in a high pan briefly on both sides, deglaze with the white wine and simmer gently.
4. Add the chopped parsley and creme fraiche and finally season with a little vegetable stock powder.
5. It goes well with grainy rice, a few fried mushrooms and a green salad.
6. Variant:
7. Chicken breast fillets are also suitable instead of pork fillet.