Pork Tenderloin Medallions

INSTRUCTIONS

• 1
  Peel the chorizo, cut it lengthwise, and slice it into 3 mm thick pieces. Finely chop the onion.
• 2
  Clean the meat of membranes, cut off the narrower ends and use them for another recipe. From the cleaned meat, cut 4 cm thick pieces and thoroughly salt and pepper them on all sides. Heat oil in a pan over high heat and sear the meat on each side for 2 minutes until golden. Then sear the meat around the edges until golden. Place the seared meat on a plate in a warm place to rest.
• 3
  Add the sliced chorizo to the pan where the meat was cooked and sauté it over medium heat for 1 minute, stirring frequently. Add the onion and sauté for 5 minutes. Stir often.
• 4
  Pour in 250 ml of water, bring to a boil, reduce heat to less than half, and cook for 3 minutes. Add the cream, bring to a boil, and cook for 1 minute. Pour the contents of the pan into a blender and thoroughly blend the sauce. Then strain it through a sieve into a clean saucepan, briefly heat it, and serve with the meat.