Pork tenderloin medallions with chorizo sauce

Steps

• 1
  Peel the chorizo, cut it lengthwise in half, then slice it into pieces about 3 mm thick. Finely chop the red onion.
• 2
  Clean the pork tenderloin, removing any membranes, and trim off the thinner ends (these can be used for another recipe). Cut the meat into 4 cm thick medallions, then thoroughly salt and pepper all sides. Heat the oil in a pan over high heat, and sear the meat medallions on all sides for 2-2 minutes until golden brown. Transfer the seared meat to a plate and let it rest in a warm place.
• 3
  In the same pan where the meat was seared, add the sliced chorizo and sauté over medium heat for 1 minute, stirring frequently. Add the onion and sauté for another 5 minutes, stirring often.
• 4
  Pour in 250 ml of water, bring to a boil, then reduce the heat and simmer for 3 minutes. Add the cream, bring to a boil again, and boil for 1 minute. Pour the contents of the pan into a blender and blend thoroughly. Then, strain it through a sieve into a clean pot, heat briefly, and serve alongside the meat.
• 5
  Optionally, you can stir a few drops of Tabasco or a pinch of chili into the sauce for a spicier flavor. A blender will be needed to prepare this recipe.