Pork Medallions with Mushroom Cream Sauce

Cut the meat into medallions (3 per person). Season them lightly with salt and generously with pepper. Wrap each medallion in a slice of ham. Cover with a sage leaf and secure with wooden skewers.

Heat the butter in a frying pan. Sauté the medallions briefly but heartily on all sides. Immediately place them in a baking dish and roast them in the oven heated to 180 °C on the second rack from the bottom for ten minutes.

In the meantime, cook the sauce: Sauté the onions in butter, then add the mushrooms, extinguish with the white wine and cook a little. Boil with the cream to a creamy sauce, season and add the kitchen herbs.

Serve the sauce with the medallions.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!

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