Summary

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

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Instructions

1. 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.
2. 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.
3. 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).
4. 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.
5. Cook in the preheated oven at 200 ° C on the 2nd rack from the bottom for approx. 10 - 12 minutes.
6. A light feast with (new) boiled potatoes.