Hunter Medallions

Ingredients for 3 servings:

• 1 pork fillet(s) (pork loin)
• bacon, 6 to 8 slices
• Paprika powder, sweet
• salt and pepper
• Fat for the mold
• 250 ml gravy
• 200 ml sweet cream
• 3 stalks curly parsley
• 1 can mushrooms, sliced, or jar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

simply

Grease a baking dish. Divide the pork loin into 6-8 medallions, depending on their size, and season with salt, pepper, and a little paprika. Wrap each medallion with a slice of bacon. Either secure the bacon with toothpicks or place the medallions close together in the dish. Preheat the oven to 200°C (400°F). Place the medallions in the oven on the middle rack for 20 minutes. Make a sauce from the pan juices and sweet cream. Drain the mushrooms, chop them up if necessary, and briefly roast them in a pan. Remove the dish from the oven, arrange the mushrooms next to the medallions. Tear or chop the parsley and scatter them over the top. Then pour the cream sauce over the medallions first, then pour the larger portion over the mushrooms and parsley. Return the dish to the oven for another 15 minutes. This goes very well with rice and, as a side dish, finely diced beets.