Hunter Medallions
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 35 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 pork fillet (s) (pork loin)
- Bacon, 6 to 8 slices
- Paprika powder, noble sweet
- salt and pepper
- Fat for the shape
- 250 ml gravy
- 200 ml sweet cream
- 3 stalks parsley, curled
- 1 can mushrooms, cut, or the glass
Print Recipe
Pin Recipe Instructions
- Grease a baking dish.
- Depending on the size, divide the pork loin into 6 - 8 medallions, season them with salt, pepper and a little paprika powder. Wrap the medallions with a slice of bacon each. Either fix the bacon with toothpicks or place the medallions close together in the mold.
- Preheat the oven to 200 ° C.
- Place the medallions in the oven for 20 minutes on the middle rack.
- Prepare a sauce from the gravy and sweet cream. Drain the mushrooms, cut them smaller if necessary and briefly toast them in a pan.
- Take the mold out of the oven, spread the mushrooms next to the medallions. Pluck or cut the parsley and spread over it. Then pour the cream sauce over the medallions first, then pour the larger part over the mushrooms and parsley.
- Put the dish in the oven for another 15 minutes.
- This goes very well with rice and, as an additional side dish, diced beetroot.
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