Pork Medallions in Para Hazelnut Sauce with Bread Dumplings.

5 from 4 votes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 2 people
Calories 24 kcal


Meat and sauce :

  • 4 pork filets
  • 1 tbsp Palmine soft
  • 1 tbsp Sliced ​​hazelnuts


  • 6 brazil nut
  • 1 tbsp coconut cream
  • 200 ml Condensed milk 7.5% fat


  • 1 kiri
  • 2 tbsp Sweet paprika
  • salt coarse
  • Black pepper from the mill
  • Chili from the mill


  • 4 bun old
  • 1 Sweated onion
  • 0.5 Fresh spring onions, cut
  • 1 bunch Finely chopped parsley
  • 50 mg Bacon diced, roasted
  • 2 eggs
  • 1 pinch Freshly grated nutmeg
  • salt and pepper

Upon need

  • breadcrumbs

To let go

  • 2 L salted water


  • 4 lettuce leaves
  • 60 g Lamb's lettuce (Rapunzel)
  • 2 Orange pointed pepper
  • 4 date tomatoes
  • 0.5 Fresh spring onions, cut

grated+ in strips

  • 0.5 carrot


  • 1.5 tbsp Vinegar
  • 3 rapeseed oil
  • 1 pinch sugar
  • 1 tsp salt coarse
  • 1 pinch Black pepper from the mill


Prepare salad

  • Clean, wash and spin dry the salad. Peel the carrot, scrape off strips, plan the rest with various devices. Put on the marinade separately.


  • Pour hot milk over the rolls and let them steep. In the meantime, roast and add the bacon and onion. Add the seasoning and eggs, parsley and spring onion. I added some breadcrumbs, then roll the dumplings. Put in boiling salted water, reduce the temperature, let the dumplings steep for approx. 20 minutes.


  • Cover the plate with carrot strips and flowers.

Meat + sauce

  • Fry medallions in hot fat. After turning the nuts, add some toast them. Reduce temperature.
  • Pour in condensed milk or cream. Place the peppers over the medallions on both sides. Stir the sauce, thicken with a kiri cheese. Season to taste with the spices.


  • Marinate salad spread on glass plates.


  • Take the dumplings out of the water with a slotted spoon and arrange on the plates.
  • Add meat and sauce.


Serving: 100gCalories: 24kcalCarbohydrates: 1.6gProtein: 1gFat: 1.5g
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Written by John Myers

Professional Chef with 25 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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