Pork medallions wrapped in bacon with paprika cream sauce and spaetzle

Ingredients for 2 servings:

• 500 g pork fillet(s), cut into 6 medallions
• e.g. bacon, sliced
• some flour for dusting
• 600 g egg noodles, fresh
• 1 pack of cream cheese
• 500 ml whipped cream
• some clarified butter
• 2 bell peppers, red
• 1 large onion(s), white
• 1 large onion(s), red
• 2 garlic cloves
• some salt and pepper
• some lemon pepper
• some paprika powder, hot
• some beef broth powder
• 250 ml water, hot
• some spice mix for vegetables and light sauces
• some Maggi

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Wrap the pork medallions in bacon (some butchers will do this right away when you buy them). Dust the finished medallions with a little flour. Finely dice the onions and garlic. Melt the clarified butter in a large pan and sauté the onions and garlic. Meanwhile, dice the bell peppers. Once the onions are golden brown, push them to the side of the pan. Add the medallions to the pan and sear on all sides. Meanwhile, preheat the oven to 180°C (top/bottom heat) with a casserole dish. Dissolve the stock powder in the hot water. Once the medallions are seared on all sides, deglaze with 250 ml of beef stock. Stir in the cream cheese and add the cream. Season generously (nutmeg, coriander, etc. can also be used instead of the ready-made seasoning mix). Spread half of the fresh egg noodles in a casserole dish or roasting pan and mix with some of the sauce. Next, place the medallions on top of the spaetzle and then top with the remaining egg spaetzle. Now add the remaining sauce. Finish cooking in the hot oven for about 20 minutes, until the sauce is thickened.