Pork Medallions in Tarragon

1. rinse the meat under cold running water, dry, remove the tendons, cut into 4-6 slices, sprinkle with salt and pepper and turn to the other side in wheat flour.

2. peel the onion and cut it into cubes. Heat the clarified butter and brown the meat on both sides in it for about 5 min.

Arrange the meat on a heated plate and keep it warm.

Sauté the onion cubes in the fat until soft. Add the white wine. Fold in the crème fraîche and bring to the boil briefly.

Season the sauce with seasoning and Worcester sauce, add the tarragon and the meat and heat briefly again.

Medaillons de porc a Liter’estragon

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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