Pork Medallions with Honey Bacon on Curry Rice Noodles
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 15 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 900 g pork fillet (s)
- 12 slices bacon
- 1 onion (s)
- 2 cloves garlic
- 4 tablespoon honey
- 1 ½ tablespoon curry powder
- 500 g noodles (Kritharaki)
- 500 ml broth
- 300 g coconut milk
- Oil for frying
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Remove the silver skin and tendons from the fillet and cut into 12 medallions. Wrap a slice of bacon around each medallion and secure with wooden sticks. Gently heat the honey and brush the meat all around with it.
- Peel and finely chop the onion, squeeze the garlic. Heat some oil in a pan and sweat both. Add the curry powder. Pour in the rice noodles, pour in the coconut milk and broth. Now cook everything on a low flame for about 8 minutes.
- Salt and pepper the medallions. Heat the oil in a pan and fry the meat for about 5 minutes on each side. Arrange the curry rice noodles and medallions on plates and serve.
- Creamed sausage or spinach go well with it.
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