Pork medallions in black summer truffle sauce



Clean the pork loin and cut it into medallions. Season the medallions with salt and pepper and fry in heated oil for a few minutes. Take the finished medallions aside and keep them warm. Add to the frying oil 3 teaspoons of minced black truffles, vegetable broth and mix it all together for several more minutes until it boils. Serve the medallions on a plate and pour over them finished sauce you made, or place them in the sauce and serve together. And of course, don’t forget the finishing touch, a few fresh summer truffle slices.