Pan-Seared Pork Fillet Medallions with White Wine Sauce

Ingredients

• 8 pork fillet medallions (about 100 g each)
• 4 fresh onions (with greens)
• Salt
• Pepper (freshly ground)
• oil
• 20 g butter
• 250 g shallots
• 300 ml white wine
• 2 tbsp balsamic vinegar
• Salt
• Pepper
• 1 tbsp sugar

Instructions

1. 1.

   Brush pork medallions with a little oil and season with salt and pepper. Wash, trim, and cut fresh onions lengthwise or into slices.

2. 2.

   Sear medallions and onions on a hot pan for about 8 minutes, turning once midway.

3. 3.

   Serve with shallot sauce.

4. 4.

   Peel shallots and slice into rings. Heat butter in a skillet and sauté the shallots. Add wine, sugar, balsamic vinegar, salt, and pepper; simmer for about 10 minutes until shallots are tender but not broken down.