Pork Medallions with Onion Sauce

Method

• 1
  Parsley potatoes or classic salted potatoes are excellent as a side dish. If the sauce reduces too much during cooking, you can simply add 100 ml of water when blending.
• 2
  Wash the pork loin, pat dry, and cut into slices about 1 cm thick. Season each slice generously with salt and pepper on both sides.
• 3
  Peel the onions and garlic. Roughly chop the onions and finely grate or press the garlic.
• 4
  Heat 30 ml of sunflower oil in a deep pan over high heat. Once the oil is hot, add the meat slices and sear them for about 4 minutes on each side. Then transfer the meat to a plate and set aside.
• 5
  Continue using the pan over medium heat. Add the roughly chopped onions to the pan drippings and sauté for 6–7 minutes until golden brown, stirring occasionally.
• 6
  Add tomato paste, finely grated garlic, and chili powder to the onions and sauté everything for another minute over high heat.
• 7
  Reduce the heat and pour in 700 ml of beef stock. Add the bay leaf, salt, pepper, and the seared meat slices. Let everything simmer for about 35–40 minutes over medium heat, stirring occasionally.
• 8
  After cooking, remove the meat and bay leaf from the pan. Discard the bay leaf. Pour 70 ml of whipping cream into the pan and blend the sauce until smooth with an immersion blender.
• 9
  Return the meat to the pan and let everything simmer for another 3–4 minutes over low heat.
• 10
  Arrange the pork medallions with the onion sauce on plates and serve.