John Myers
Contents
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Ingredients
- 1 kg Potatoes
- Salt
- 2 Apples
- 1 tbsp Double-Handle flour, Viennese semolina
- 8 Pork filets
- 8 Discs Breakfast bacon
- Pepper
- 1 tbsp Clarified butter
- 200 ml Apple cider or 100 ml apple juice and 100 ml white wine
- 150 ml Milk
- 1 bunch Chives
- 300 g Cream cheese with herbs
- Nutmeg
Instructions
- Peel the potatoes, cut into pieces and cook in salted boiling water for about 20 minutes.
- Quarter and core the apples. Cut into thin wedges and turn in flour.
- Wrap the meat in bacon, season with salt and pepper. Heat the clarified butter and fry the medallions for 5 minutes on each side, remove. Brown the apples in the frying fat, deglaze with cider and season. Add medallions and simmer for another 5 minutes. Cut the chives into rolls. Drain the potatoes.
- Warm the milk, add 150 g of herbal cream cheese to the potatoes and mash to a puree. Season with salt and nutmeg. Stir in 150 g of herbal cream cheese with a wooden spoon and distribute on plates.
- Arrange the medallions with the apple sauce with the potato and cream cheese puree and serve sprinkled with chives.
- Mixed lettuce tastes good with it.
Nutrition
Serving: 100gCalories: 118kcalCarbohydrates: 11.4gProtein: 3.4gFat: 6.4g
