Pork Medallions with Wild Mushroom Sauce and Croquettes

1. Trim the pork tenderloin, cut it into 2-3 cm medallions and season with salt and pepper.

2. Sauté the chopped onion in butter, then add the garlic and sliced wild mushrooms.

3. Cook until the mushrooms release and evaporate their liquid, then add the cream and thicken lightly with flour.

4. Sear the pork medallions in a hot pan for 2-3 minutes per side.

5. Bake or deep-fry the croquettes until golden brown.

6. Spoon the mushroom sauce over the pork.

7. Serve immediately with the croquettes.

Tip: Do not overcook the pork medallions to keep them juicy.