Pork medallions in port wine cream sauce

Ingredients for 4 servings:

• 8 pork medallions
• 8 slices of bacon
• 200 ml port wine
• 1 cup crème fraîche
• 1 tbsp clarified butter
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quickly cooked and yet something special

Preheat the oven to 150°C. Wrap each pork medallion with a slice of bacon and tie it securely with string. Heat the clarified butter in a pan and sear the meat. Then continue to sear the bacon sides. Season the medallions with salt and pepper, remove them from the pan, wrap them in aluminum foil, and keep them warm in the oven so they can continue cooking. Deglaze the pan juices with the port wine and bring to a boil. Stir in the cup of crème fraîche, continue to simmer until the sauce has reduced slightly, and season with salt and pepper. Remove the meat from the oven, pour the cooking juices into the sauce, and stir in. Remove the strings from the pork medallions. Serve the medallions with the sauce. Serve with green beans, croquettes, hash browns, or rice. This has been a traditional Christmas Eve meal at Nela’s for years.