Pork Medallions with Onion Sauce

INSTRUCTIONS

• 1
  First, wash and dry the pork loin, then cut it into slices about 1 cm thick. Salt and pepper each slice on both sides.
• 2
  Next, peel the onion and garlic. Coarsely chop the onion and finely grate the garlic cloves.
• 3
  Heat 30 ml of sunflower oil in a deep pan over high heat. Once the oil is hot, add the pork loin to the pan and sear each side for 4 minutes over high heat. While searing, prepare a large plate to set aside the seared meat.
• 4
  After removing the meat, keep the pan on medium heat and add the coarsely chopped onion. Sauté in the drippings for 6–7 minutes, stirring occasionally, until golden brown.
• 5
  Add tomato paste, finely grated garlic cloves, and ground chili to the sautéed onion, and cook for another 1 minute over high heat.
• 6
  Reduce the heat to low and pour 700 ml of beef broth into the pan. Add bay leaf, salt, pepper, and the seared meat slices, and simmer together over medium heat, stirring occasionally, for 35–40 minutes.
• 7
  After the time has elapsed, remove the meat and bay leaf. Discard the bay leaf as it is no longer needed. Then pour 70 ml of cooking cream into the pan and blend everything smoothly with an immersion blender.
• 8
  Finally, return the meat to the pan and simmer everything for another 3–4 minutes over low heat.
• 9
  Divide the prepared pork medallions with onion sauce onto individual plates and serve.