Pork Medallions with Cream Vegetables
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 12 mins |
| Total Time | 52 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 pork medallions (approx. 50 g each)
- 14 slices bacon
- Clarified butter
- salt
- 4 tablespoon wine, white
- 750 g asparaus, fresher
- 350 g zucchini
- butter or margarine
- pepper
- 0.5 teaspoon ½ sugar
- 250 g whipped cream
- 2 tablespoon sauce thickener, lighter
- 50 g Gouda, rated
Print Recipe
Pin Recipe Instructions
- Wrap the medallions with a slice of bacon each. Cut the remaining bacon into thin strips and fry in the clarified butter, set the bacon aside.
- Fry the medallions until golden brown on both sides in the same fat, remove from the pan and lightly salt. Deglaze the pan with the white wine, also set aside.
- Peel the asparagus and cut diagonally into short pieces (approx. 2 cm). Wash the zucchini, cut in half lengthways and cut into triangles for the eye (cut off at an angle). Sauté the asparagus in the butter in a new pan for approx. 2 - 3 minutes over low heat, add the zucchini. Season with salt, pepper and sugar and sauté for 2 minutes (if necessary, make a cooking test, asparagus should definitely be firm to the bite).
- Mix the cream and the sauce thickener, pour in and bring to the boil. Spread the vegetables on a large (or 4 small) dish (s), place the fillets on top and spread the bacon, meat stock and cheese on top.
- Cook in the preheated oven at 200 ° C on the 2nd rack from the bottom for approx. 10 - 12 minutes.
- A light feast with (new) boiled potatoes.
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