Pork Medaillons with Lavender Sauce (Updated - v2)

 

Goes well with fresh baguette, Spätzle, or pasta (150 g).

Preparation time approx. 30 minutes

Preparation You'll need: A large pan An ovenproof plate for the medallions
Ingredients (for 2 persons) 6 pork medaillons (ca. 400-450 grams pork fillet) 2-3 Tbsp. fresh lavender leaves 50 g butter 6 cloves of garlic 200-250 mL cream Salt and pepper
Preparation Lightly salt and pepper the medallions on both sides and then fry them in the 50 g butter in the pan until brown on both sides. The heat should be such that the middle layer is only slightly pink! Remove the medallions from the pan and place in the oven at 200℃. Meanwhile, finely chop 2-3 Tbsp freshly plucked lavender leaves, press/finely chop 6 cloves of garlic. Now pour 200-250 mL cream into the used pan with the butter and let it boil down 2-3 minutes. Season to taste with salt and pepper, Add the lavender leaves and garlic and simmer for about 3-4 minutes, then add the medaillons for another 1-2 minutes. If you want the garlic pieces out of the sauce, you can strain the sauce now.