Pork Medallions with Polenta Crust

For the pork medallions with polenta crust, clean the pork tenderloin, cut into 4 cm thick medallions and season with salt and pepper.

Bring the milk and margarine to a boil and add the corn semolina, stirring constantly until thickened. Allow the semolina mixture to cool. When the mixture has cooled, stir in the yolks and Parmesan cheese.

Preheat oven to 220 °C convection oven. Heat oil in a pan and sear the medallions on both sides. Place the medallions in a greased baking dish and coat evenly with the semolina mixture.

Place in the oven until the mixture turns a golden yellow color. For the sauce, cut the tomatoes into small cubes and roast them in the drippings.

Add water and season with soup seasoning, pepper and parsley. Simmer gently for about 10 minutes. Mix whipped cream and flour and stir into the sauce.

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