Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Those who prefer thicker sauces can thicken with a little mondamin now.
5. Salt and pepper the fillet medallions, wrap the bacon and fix it with a toothpick. Sear briefly on both sides in an oiled pan.
6. Cook in the oven preheated to 120 ° C for 20 minutes. If you like your fillet pink, you should shorten the time.
7. We also have rice with us.