Pork medallions with creamed vegetables

Ingredients for 4 servings:

• 12 pork medallions (approx. 50 g each)
• 14 slices of bacon
• Clarified butter
• Salt
• 4 tbsp white wine
• 750 g asparagus, fresh
• 350 g zucchini
• Butter or margarine
• pepper
• ½ tsp sugar
• 250 g whipped cream
• 2 tbsp sauce thickener, light
• 50 g Gouda, grated

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 52 minutes

Wrap each medallion with a slice of bacon. Cut the remaining bacon into thin strips and fry in clarified butter, setting the bacon aside. Fry the medallions in the same fat until golden brown on both sides, remove from the pan and season lightly with salt. Deglaze the pan with the white wine and set aside. Peel the asparagus and cut diagonally into short pieces (approx. 2 cm). Wash the zucchini, halve lengthwise, and cut into triangles (cutting diagonally across each side). Sauté the asparagus in butter in a new pan for approx. 2-3 minutes over low heat, then add the zucchini. Season with salt, pepper, and sugar and sauté for 2 minutes (test for doneness if necessary; the asparagus should be firm to the bite). Mix the cream and sauce thickener, add, and bring to a boil. Divide the vegetables among a large (or 4 small) dish(es), place the fillets on top, and scatter the bacon, meat juices, and cheese over the top. Cook in a preheated oven at 200°C on the second rack from the bottom for about 10-12 minutes. Serve with (new) boiled potatoes for a light feast.