Pork Fillet Medallions in Creamy Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pork fillet (s) in one piece
- 400 ml processed cheese
- 200 ml cream or milk
- 12 slices ham, raw
- 1 pinch (s) nutmeg
- 1 pinch (s) pepper
- 1 pinch (s) salt
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Thoroughly butter an ovenproof casserole dish first. Rinse the pork fillet briefly and cut into small, approx. 7 cm pieces (with 800 g pork fillet you get about 10 to 12 pieces). Wrap each of these with a slice of raw ham and place them next to each other in the baking dish.
- The sauce is made quickly. Melt the processed cheese slowly in a saucepan at a low temperature. Add 200 to 250 ml of cream (or, if that`s too fat for you, take long-life milk - but then it doesn`t taste that good). When the mixture has melted, add a pinch of pepper and a pinch of nutmeg. Please be careful with the salt because the raw ham and the processed cheese are already very salty. I never add more than a pinch of salt to the sauce.
- Pour the sauce over the medallions so that everything is well covered. If necessary, pour a dash of milk or cream over it. Put everything in the oven at approx. 160 degrees for 1 hour. If the medallions get too dark, cover with aluminum foil.
- Boiled potatoes go well with this, but also gnocchi or potato noodles and a salad. The recipe is very simple, but therefore does a lot and is very suitable for public holidays, as you can leave the medallions in the oven for half an hour longer on a low heat.
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