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Pork Medallions with Bacon in Mushroom Sauce

5 from 7 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 309 kcal

Ingredients
 

  • 400 g Pork tenderloin
  • 8 disc Bacon slices
  • 200 g Fresh mushrooms
  • 30 g Onion
  • 50 ml Cream
  • 1 tsp Mustard
  • 2 tsp Tomato paste
  • 50 ml White wine
  • 50 ml Cream
  • 2 tsp Food starch
  • 200 ml Water
  • 1 tbsp Oil
  • Salt
  • Pepper

Instructions
 

  • Remove the white tendons from the pork tenderloin and cut into 8 thick slices (about 50g each). Wrap a slice of bacon around each slice and fix it with a toothpick if necessary.
  • Heat the oil in a pan. Season the medallions on both sides with salt and pepper and fry them brown for about 1-2 minutes on both sides and then take them out again and set aside.
  • Dice the onion and place in the pan from the medallions, cut the mushrooms into slices or quarters and add to the onions. Add mustard and tomato paste and fry briefly. Deglaze everything with the white wine and a sip of water. Simmer for 6-7min (depending on the thickness of the mushrooms), add some water if necessary.
  • Add the remaining water and cream. Mix the starch in a little cold water and bind the sauce with it until it has the desired consistency and season with salt and pepper. Place the medallions in the sauce and simmer for another 3-5 minutes. Not too long, the medallions should still be light pink on the inside otherwise they will dry out.

Fits to:

  • Spätzle go best with it-> Tip: there is a "Spätzle-Shaker" so that it is child's play to make spaetzle yourself, without weighing and washing up a lot. ------- Of course, other side dishes also go with it, depending on your taste.

Nutrition

Serving: 100gCalories: 309kcalCarbohydrates: 1.2gProtein: 16.8gFat: 26.7g
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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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