Pork Medallions in Port Wine Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 pork medallions
- 8 slices bacon
- 200 ml port wine
- 1 cup crème fraîche
- 1 tablespoon clarified butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 150 ° C. Wrap a slice of bacon around each pork medallion and tie it with a thread.
- Heat the clarified butter in a pan and sear the meat. Then continue frying on the bacon sides. Salt and pepper the medallions, remove them from the pan, wrap them in aluminum foil and keep them warm in the oven so that they can continue to cook.
- Now deglaze the frying stock with the port wine and bring to the boil. Stir in the beaker of créme fraiche, continue to simmer until the sauce is slightly reduced, season with salt and pepper. Take the meat out of the oven, pour the leaked gravy into the sauce and stir in.
- Remove the threads from the pork medallions. Serve the medallions with the sauce. Green beans, croquettes, hash browns or rice go well with this.
- In the Nela house, this has been the traditional meal on Christmas Eve for years.
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