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Pork medallions wrapped in ham

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Ingredients for 4 servings:

  • 12 pork medallions
  • 12 slices of raw ham (bone-in ham)
  • 4 cups of cream
  • 1 cup crème fraîche
  • 1 tube(s) Tomato paste
  • 500 g spaetzle
  • salt and pepper
  • Paprika powder
  • Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

in a tomato cream sauce

Grease a baking dish and season the bottom with salt, pepper, and paprika. Cut the pork fillet into medallions and season with the same ingredients. Roll each medallion in a slice of bone-in ham. Roast the medallions for half an hour at 160 degrees Celsius (320 degrees Fahrenheit). Mix a sauce from the cream, crème fraîche, the spices as above, and tomato paste, if desired. Add the sauce to the meat and cook for another half hour at the same temperature. Serve with the spaetzle, cooked according to the package instructions in the meantime.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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