Nusslan of Pork Tenderloin in Elderflower Juice’l with Roasted Hazelnuts

Cut the well trimmed pork tenderloin into medallions. Salt and fry briefly on both sides in hot fat. Remove the meat and keep warm. Lightly dust the roasting residue, deglaze with sherry and pour in veal jus. Let it boil down a bit. Then add cream and elderflowers and bring to a boil. Arrange the pork nuts on plates and pour the sauce over them. Mix some sour cream to a foam and drape it around the elderflower sauce. Sprinkle the roasted hazelnuts on top.

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