Pork Medallions with Pepper Sauce and Summer Vegetables

Ingredients

• 3 Carrots
• 1 kohlrabi
• 250 g fresh green peas
• Salt
• 600 g pork fillet
• Pepper
• 2 tbsp Rapeseed oil
• 150 ml vegetable stock
• 200 ml cooking cream
• 2 tbsp green peppercorns
• 30 g melted butter

Instructions

1. 1.

   Peel the carrots and slice them into diagonal thin slices. Peel the kohlrabi (reserve 4 small leaves for garnish) and cut it into 3 cm long strips. Wash the peas and blanch all vegetables in boiling salted water for 3‑4 minutes. Drain, shock with cold water, and let dry.

2. 2.

   Wash the pork fillet, pat dry, remove excess fat and sinews, and cut into 12 equal medallions. Season with salt and pepper. Heat oil in a pan and sear the medallions on both sides for 5‑7 minutes each. Remove and keep warm wrapped in foil.

3. 3.

   Deglaze the pan with vegetable stock, reduce briefly, then add cream and green peppercorns. Season with salt and simmer for 10‑15 minutes over medium heat. While the sauce simmers, sauté the vegetables in melted butter, seasoning with salt and pepper. Plate a few medallions with some sauce and vegetables, garnish with a kohlrabi leaf.