Pork Medallions with Bacon in Creamy Pepper Sauce and Butter Vegetables
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g pork fillet (s)
- 300 g peas, frozen
- 2 large carrot (s)
- 2 small kohlrabi
- g bacon
- salt and pepper
- 2 tablespoons oil
- 200 ml broth
- 1 bottle Cremefine, for boiling
- 2 tablespoon cream cheese, low in fat
- 2 teaspoons peppercorns, pickled
- 2 tablespoon butter
- sugar
Print Recipe
Pin Recipe Instructions
- Thaw the peas. Peel the carrots and kohlrabi, cut into even pieces and pre-cook in salted water for 4 minutes. Then strain, quench and drain.
- Wash the fillet, pat dry and cut into even slices. Salt, pepper and wrap with the bacon. Fry in hot oil on all sides. Stir the broth in hot water and add to the meat, as well as cremefine, cream cheese and peppercorns and cook for 7-8 minutes.
- Put butter in a saucepan and toss the vegetables in it and simmer for about 2 minutes. Add salt and sugar to taste.
- Noodles or croquettes go well with it.
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