Summary

Ingredients

• 400 g pork medallions
• some flour
• 2 slices toast
• 50 g walnuts, chopped
• 3 teaspoons herbs (e.g. thyme, oregano) for the walnut topping
• 1 tablespoon parmesan, grated
• 1 tablespoon breadcrumbs
• 3 tablespoon butter, melt
• 1 bunch soup greens
• 1 large onion (s)
• 2 medium clove garlic (s)
• 500 ml stock, beef or game
• 500 ml red wine, dry
• 10 prunes
• 2 bay leaves
• 2 clove (s)
• 2 juniper berries
• Cornstarch, for binding
• salt and pepper
• oil

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Instructions

1. Roughly cut the soup greens, the onions and the garlic cloves and fry them in a large saucepan with the prunes in a little oil. Pour on the red wine and the stock. Pour the cloves, bay leaves and juniper berries into a tea infuser and add. Simmer for about an hour.
2. Turn the pork medallions in flour and fry in a hot pan with a little oil for 1-2 minutes on each side, depending on the size. Then season with salt and pepper and place in a baking dish.
3. For the top, remove the crust from the toast slices and finely crumble. Mix the toasted crumbs with the breadcrumbs, the herbs, the Parmesan and the liquid butter and season with salt (careful, the cheese already contains salt) and pepper. Spread the finished mixture on the medallions.
4. Depending on the size of the medallions, bake in the oven at 200 ° for 10-15 minutes.
5. Pour the sauce through a sieve and thicken with the mixed cornstarch and season with salt and pepper.
6. It goes well with bohemian dumplings or parsley potatoes.
7. Variant:
8. You can also add finely diced mushrooms, e.g. chanterelles, to the mixture for the bonnet.