Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 600 g pork fillet (s)
- 10 slices bacon
- Fat for frying
- salt and pepper
- 250 ml water
- 100 g cream
- 1 teaspoon vegetable stock
- 0.5 ½ bunch leaf parsley, finely chopped
- 0.5 ½ bunch basil, finely chopped
- some flour
Print Recipe
Pin Recipe Instructions
- Cut the fillet into 10 to 12 medallions, season with salt and pepper and wrap a slice of bacon on each side.
- Heat the fat in a pan and fry the medallions of both silks for about 8 to 10 minutes until they have turned a nice color. Take the meat out of the pan and set aside. Deglaze the roast with the water. Add the cream and bring to the boil. Stir in the vegetable stock and add the herbs.
- Mix about 1 tablespoon of flour in cold water so that there are no lumps. Gradually add to the boiling sauce while stirring until it has the desired consistency. Season to taste with salt and pepper. Briefly add the medallions to the sauce again to warm up.
- We like to go with boiled potatoes or potato noodles and caramelized carrots.
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