Pork medallions with a strong red wine – mushroom – onion sauce

Ingredients for 3 servings:

• 450 g pork fillet(s)
• 300 ml water
• 250 ml red wine, dry
• 125 g bacon or breakfast ham
• 170 g mushrooms, sliced
• 150 g crème fraîche
• 800 g peas and carrots, frozen
• 2 bags of rice
• 2 onions
• Salt
• black pepper
• Paprika powder
• 2 tbsp olive oil
• some vegetable broth or meat broth, granulated
• some gravy, brown, granulated
• butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Our own creation, hearty and filling

Season the pork fillet with salt, pepper, and paprika, then slice it diagonally down the middle. Heat the olive oil in a large pan. Sear the two fillet pieces well on all sides for 3 minutes. Remove the fillet pieces, slice diagonally into medallions (2 fingers thick), place in a baking dish, and cover. Peel the onions, halve them, and cut into strips. Cut the bacon into strips as well. Add everything to the pan and sauté until translucent. Then divide both between the medallions. Add the red wine and water to the pan and simmer until the alcoholic taste no longer dominates. Season with vegetable or meat stock and gravy. Add the mushroom slices and simmer for 10 minutes. Stir in 75g of crème fraîche and pour the mushroom sauce over the medallions. Cook in the center of the oven preheated to 175°C (fan oven) for 45 minutes. Cook the rice according to the package instructions and season with the remaining crème fraîche. Place the peas and carrots in a pot with a little butter and vegetable stock and simmer for 20 minutes. Serve the rice, vegetables, and meat with the sauce on plates. Tip: Also delicious with tagliatelle instead of rice.