Pork Fillet Wrapped in Bacon with Mushroom-pepper Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork tenderloin (s), cut into 12 medallions
- 500 g mushrooms
- 12 slices bacon (bacon)
- 3 shallot (s)
- 150 ml cream
- 150 ml apple juice
- 200 ml white wine, dry
- 250 ml poultry broth or vegetable broth
- 2 tablespoon black peppercorns
- 2 cl brandy
- 2 tablespoon goose fat or duck
- 20 g butter, cold
- 2 tablespoon powdered sugar
- 1 pinch salt and pepper
- 2 dashes lemon juice
Print Recipe
Pin Recipe Instructions
- Coarsely crush the peppercorns in a mortar and simmer together with a diced shallot, apple juice and white wine in a small saucepan for 20 minutes, then pour through a sieve and collect the pepper stock.
- Fry the cleaned and quartered mushrooms in the lard, then pepper and salt. Cut the remaining shallots into fine slices, add to the mushrooms and sear them briefly.
- Melt the powdered sugar in a saucepan, then deglaze with the brandy. Add the stock and cream and reduce for approx. 15 minutes. Stir in the pepper stock, a few squirts of lemon juice and the cold butter into flakes. Pour the sauce over the mushrooms and keep warm.
- Those who prefer thicker sauces can thicken with a little mondamin now.
- Salt and pepper the fillet medallions, wrap the bacon and fix it with a toothpick. Sear briefly on both sides in an oiled pan.
- Cook in the oven preheated to 120 ° C for 20 minutes. If you like your fillet pink, you should shorten the time.
- We also have rice with us.
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