Painted pork medallions with port-salad sauce

Cut the shalot and garlic and finely chop. In small bowl mix honey with 1 tablespoon of fondue. Heat about 1 tablespoon of butter in pan and fry shallot and garlic for about 1 minute. Add Port, Vinegar and the rest of the fond and bring to the boil. Stir the sauce to 1 1/2 dl.

Cut the pork tenderloin into 12 slices of approx. 3 cm and flatten them with the flat side of the knife. Sprinkle the slices with salt and pepper. Heat 2 tablespoons of butter in pan. Meat in about 4 minutes about light brown baking. Slice meat thinly with honey and bake for another 1/2 minute. Meanwhile, reheat sauce together with sage leaves. Season with salt and pepper. Remove sage. From fire, beat the rest of butter in portions through it. Spread pig slices over four plates. Make sauce on top and next to it. Serve with sprouts and potato croquettes.