Summary

Ingredients

• 500 g broccoli
• Salt water
• salt and pepper
• 5 shallot (s) or
• 2 small onions
• 600 g pork fillet (s)
• 8 slices bacon
• 1 tablespoon oil
• 1 tablespoon honey, more liquid
• 150 ml white wine or broth
• 200 g crème fraîche
• 1 tablespoon mustard (Dijon mustard)
• 1 tablespoon mustard, sweeter
• 2 tablespoon butter for flakes butter
• some butter for the pan
• 2 slices toast
• 1 teaspoon herbs Provence

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Instructions

1. Trim and wash broccoli, cut into florets. Cook in salted water (enough to cover) for 5 minutes over medium heat. Peel and chop shallots.
2. Wash pork fillet and pat dry. Cut into 8-10 medallions. Wrap each medallion with 1 slice of bacon. Heat oil in a large pan over medium-high heat. Fry medallions 2-3 minutes per side until the internal temperature reaches 63°C / 145°F. Season with salt and pepper. Remove from pan and set aside.
3. In the same pan with the frying fat, cook shallots over medium heat until translucent, about 3 minutes. Stir in honey and cook for 1 minute to caramelize. Pour in white wine or broth and bring to a boil. Remove from heat. Stir in crème fraîche and both mustards. Season to taste with salt and pepper.
4. Drain broccoli thoroughly. Transfer to a greased baking dish. Layer cooked medallions on top. Pour sauce over everything. Toast bread slices until crispy, then roughly crumble. Mix breadcrumbs with Provence herbs. Sprinkle over medallions.
5. Spread 2 tablespoons butter in flakes over the top. Bake in a preheated oven at 228°C / 442°F (conventional heat), 200°C / 392°F (convection), or gas mark 4 for about 10 minutes until golden brown. Serve with boiled potatoes.