Pork medallions Parma

Ingredients for 4 servings:

• 2 small pork fillets
• 6 slices of Parma ham, thinly sliced
• 1 tbsp paprika powder, sweet
• 1 tsp salt
• 2 dl cream
• 1 tbsp butter, for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Pat the fillets dry and cut into medallions approximately 3 cm thick. Halve the ham slices lengthwise and place them around the medallions, securing them with toothpicks. Mix the paprika and salt in a small bowl and season the medallions on both sides. Grease an ovenproof dish with butter, place the medallions side by side, and roast in the hot oven for approximately 20 minutes. Meanwhile, whip the cream until stiff peaks form. Remove the dish from the oven, spread the cream over the medallions, sprinkle with freshly ground pepper and a little paprika, and serve in the dish. Serve with pasta or risotto Milano.