Pork Medallions with Passion Fruit Sauce

drain. Cut the pork fish into medallions, season, wrap each with a blanched leek leaf, sauté in olive oil and finally add a few slices of leek and halved cocktail tomatoes and sauté. Cook the sauerkraut with a dash of Piccolo, mix in the pulp of two passion fruits and the remaining leek slices and season with salt, pepper and sugar.

For the sauce, boil the remaining Piccolo with whipped cream, add the pulp of the remaining passion fruit and season with salt, pepper and sugar. Arrange everything on a flat plate and garnish with a basil leaf.

‘Charta’ from Östrich-Winkel in the Rheingau.

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