John Myers
Pork Medallions Coated with Bacon, with Ribbon Noodles and Curry Mushroom Sauce
The perfect pork medallions coated with bacon, with ribbon noodles and curry mushroom sauce recipe with a picture and simple step-by-step instructions.
- 1 Pork tenderloin
- 1 Pck. Thin bacon slices
- 500 g Fresh mushrooms
- Salt
- 1 Clove of garlic or 1 teaspoon of garlic paste
- 1 cups Cream
- Black pepper from the mill
- Cayenne pepper / chili powder
- Yellow curry powder
- Instant broth powder
- 1 Pck. Thin ribbon noodles (chili noodles!) or rice
- Boil pasta or rice. Wash the pork tenderloin, pat dry, fillet and then cut into medallions. (The medallions should be the thickness of the bacon slices)
- Halve the bacon slices, wrap around the fillets and fix with mini kebab skewers / toothpicks.
- Clean the mushrooms and cut into slices. Peel the onion, dice finely, sweat. Peel the clove of garlic, press and add to the onion, sweat briefly. Add the mushrooms, sweat them as well and deglaze with cream. Season the sauce with stock (powder), pepper, cayenne pepper and curry. Keep the sauce warm on the lowest setting, stir occasionally. Heat the pasta with a little butter in the microwave
- Season the medallions, fry in the pan for 5-7 minutes. Cook in the pre-heated oven or microwave, bring the sauce to the boil again, serve with pasta or rice.
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