Pork Medallions with Onion Sauce

INSTRUCTIONS

• 1
  First, wash and pat dry the pork loin, then cut it into slices about 1 cm thick. Season each slice with salt and pepper on both sides.
• 2
  Next, peel the onion and garlic. Roughly 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 quickly for 4 minutes on each side over high heat. While searing, prepare a larger plate to transfer the seared meat to.
• 4
  After removing the meat, keep the pan heating over medium heat and add the roughly chopped onion. Sauté the onion in the rendered fat 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 everything for another 1 minute over high heat.
• 6
  Reduce the heat to low and pour 700 ml of beef broth into the pan. Add the bay leaf, salt, pepper, and the seared meat slices. Simmer everything 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 will no longer be needed. Then, pour 70 ml of cooking cream into the pan and blend everything until smooth using 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 among individual plates and serve.