Summary

Ingredients

• 1 pork tenderloin (s), cut into medallions
• 250 ml cream
• 150 g crème fraîche
• 500 g zucchini, as small as possible
• 50 g parmesan cheese
• 1 bunch basil
• Salt and pepper, from the mill
• 1 clove garlic
• 1 tablespoon sauce thickener, light
• 20 g clarified butter

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Instructions

1. Reduce the cream and 100 g crème fraîche in a pan or a large saucepan uncovered for 8-10 minutes until creamy. Wash the zucchini, clean and cut into thin slices (the thick zucchini first halve lengthways). Finely grate the parmesan. Pluck the leaves from the basil, put some aside and cut the rest into not too thin strips. Season the boiled down cream with salt, pepper and the peeled, pressed garlic clove. Bring the cream to the boil with the sauce thickener until it is very thick, then set aside.
2. Season the medallions on both sides with salt and pepper and sear them in very hot clarified butter for 1 minute on each side, then remove them from the pan.
3. Sear the zucchini in the pan over medium heat on all sides (only very briefly!), Season with salt and pepper. Mix in the reduced cream and the basil strips. Spread the zucchini cream in a baking dish, place the medallions on it and sprinkle the parmesan on top. Spread the rest of the crème fraîche on top.
4. Bake in the preheated oven at 200 degrees (gas 3, convection 9-12 minutes at 200 degrees) on the 2nd shelf from the top for 10 minutes. Then brown with the grill for 2-3 minutes. Garnish with the remaining basil leaves and serve.