Pork Fillet Medallions in Bacon with Bell Pepper and Zucchini Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g pork fillet (s)
- 100 grams bacon
- 1 large onion (s)
- 1 clove garlic
- 250 g red pepper (s)
- 250 g zucchini
- some red wine
- some tomato sauce, or ketchup
- some cream
- oil
- salt and pepper
- Herbs
Print Recipe
Pin Recipe Instructions
- For the vegetables, peel the onion and garlic, wash the peppers and remove the seeds and skin, wash the zucchini, cut in half and cut the halves lengthways again into 2 to 3 parts, depending on their thickness. Then cut the onion, bell pepper and zucchini strips into not too small cubes, cut the garlic clove very finely or press it through a garlic press.
- Heat a little oil in a saucepan, sauté the onion cubes and garlic and then fry the paprika and zucchini pieces. Deglaze with a little red wine, add tomato sauce or ketchup and a pinch of sugar and season with salt, pepper and herbs (basil, oregano or herbs from Provence) as desired. Cook the vegetables al dente (15-20 min.), Add the cream at the end and season to taste again.
- Parry the pork tenderloin, i.e. remove fat, tendons and skins, and cut into 6-8 medallions. Season these with pepper (possibly also garlic and / or paprika) and a little salt (not too much because of the bacon!) And wrap each medallion in a slice of bacon. Fry in a pan with a little oil over medium heat until the bacon is crispy, but the medallions not too firm (should still give slightly when pressed).
- Grainy rice and a fresh white wine go well with this.
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