Medallions with Dijon honey crust

Ingredients for 4 servings:

• 500 g broccoli
• salt water
• salt and pepper
• 5 shallots or
• 2 small onions
• 600 g pork fillet(s)
• 8 slices of breakfast bacon
• 1 tbsp oil
• 1 tbsp honey, liquid
• 150 ml white wine or broth
• 200 g crème fraîche
• 1 tbsp mustard (Dijon mustard)
• 1 tbsp mustard, sweet
• 2 tbsp butter for butter flakes
• some butter for the mold
• 2 slices of toast
• 1 tsp herbs de Provence

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Festive from the oven

Clean and wash the broccoli, and divide it into florets. Cover and sauté in a little salted water for about 5 minutes. Peel and finely chop the shallots. Wash the fillet and pat dry. Cut into 8-10 medallions. Wrap each with a slice of bacon. Fry in hot oil for 2-3 minutes on each side. Season with pepper and salt, if desired, and remove. Sauté the shallots in the frying fat until translucent. Stir in the honey; caramelize slightly. Stir in the wine and bring to a boil. Remove the pan from the heat. Stir the crème fraîche and all the mustard into the sauce, season to taste. Drain the broccoli and layer it with the medallions in a greased baking dish. Pour the sauce over the broccoli. Remove the crusts from the toast and roughly crumble it. Mix with the herbs. Sprinkle the medallions with the sauce. Sprinkle 2 tablespoons of butter over the top. Bake in a preheated oven (top/bottom heat: 228°C, fan oven: 200°C, gas mark 4) for about 10 minutes. Serve with boiled potatoes.