Pork Medallions in Dill – Paprika – Sour Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g pork fillet (s)
- 150 grams bacon
- 500 g red pepper (s)
- 250 g sour cream
- 2 tablespoons oil
- liter ⅛ broth
- 1 tablespoon sauce thickener
- 1 bunch dill
- salt and pepper
- Cayenne pepper
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Cut the pork fillet into 4 cm thick medallions and wrap each one with 1 slice of bacon. Secure with a toothpick or kitchen thread
- Cut the bell pepper into pieces.
- Fry the meat on both sides in the hot fat, season with salt, pepper and wrap in aluminum foil. Cook for 10 minutes in a preheated oven at 150 degrees Celsius.
- In the meantime, sauté the diced peppers in the frying fat, deglaze with the broth and cover and simmer over low heat for 5 minutes. Then pour the pepper cubes into a tall container and puree with the hand blender.
- Return to the pan and bring to the boil with the sauce thickener (sauce thickeners are not necessarily needed and the sour cream will make them very creamy). Add sour cream and dill. Season to taste with paprika powder and cayenne pepper.
- This goes well with croquettes and salad.
- The sauce also goes very well with pasta.
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