Pork Medallions with Leek Vegetable Sauce

For the pork medallions with leek vegetable sauce, pat the pork medallions dry and dust with a little flour. Finely dice the carrot and onion and fry in the oil.

Clean the leek, cut in half lengthwise and cut into fine strips. When the vegetable cubes turn light brown, remove from the oil with a strainer or similar and set aside in a bowl.

Place medallions, flour side down, in pan, fry briefly until hot, turn and continue frying. Deglaze with soup, add diced vegetables, finely chopped leeks as well.

Simmer for about 5 minutes. Finely chop parsley and add. Season with salt and pepper and serve with potatoes.

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