1 pork fillet, cut into medallions
3 spring onions chopped
50-70 ml white wine
150 ml double cream
salt, pepper
Season medallions on both sides. Place in pan with olive oil and brown until golden. Remove from pan and set aside.
Add more oil if needed and onion. Saute until onion is soft.
Add white wine and salt and pepper. Cook til wine is half reduced.
Add cream and bring to a boil.
Add meat back to pan and simmer for 3-5 minutes.
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