Summary

Ingredients

• 2 pork fillet (s), 150 g per person
• 1 large onion (s)
• 100 g bacon, diced
• 1 tablespoon clarified butter
• 15 juniper berries
• 4 bay leaves
• 50 g paprika powder, sweet and hot, mix to taste
• 2 tablespoon broth, instant
• 1 cup whipped cream

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Instructions

1. Cut the pork fillet into medallions as thick as a finger. Mix the paprika powder with the granulated broth and season the medallions well with it. Chop the onion into small pieces, heat the fat in a large saucepan and steam the onion cubes in it until translucent. Add the bacon cubes.
2. After a short while, put the meat in the pot (depending on the size of the pot, also in portions) and fry briefly on both sides. Finally, add the juniper berries and bay leaves to the saucepan and put a lid on. After a few minutes, remove from the hotplate and simply let it steep (at least 2 hours, maximum 1 day). The meat now pulls in juice, which later makes the sauce.
3. After the resting time, heat the saucepan very slowly and add the whipped cream. If necessary, add a little stocking powder and / or paprika to taste and heat on a low flame in a closed saucepan.
4. This goes very well with (homemade) spaetzle and apple red cabbage.
5. When guests come, this recipe can be prepared in peace the day before.