Pork Medallions with Zucchini, Carrots and Mushroom Gratin

Rinse off gently, pat dry and cut into pieces about 4 cm thick. Wrap medallions with 1 slice of bacon each, cutting off the bacon that protrudes over the edge of the meat. Tie medallions into shape with kitchen twine, season with pepper and a little salt.

Peel the onions and cut into strips, wash and clean the carrots, cutting the carrots into any pieces. Clean the zucchini and also cut into larger pieces.

Heat 1 teaspoon each of butter and oil in a saucepan. Fry the onion in it. Add the carrots, pour in 200 ml of water and cook the carrots covered for about 8 minutes. Then add the zucchini and cook in an open saucepan until the liquid has evaporated. Now add the honey and 1 teaspoon butter, glaze the vegetables with it and season with salt and pepper.

Preheat the oven to 80 degrees, heat the remaining oil and butter in a pan, fry medallions and cut pieces of bacon in it for about 5 minutes, then place the medallions in an ovenproof dish and continue cooking for about 20 minutes.

Then put the roast set in the tin in a saucepan, deglaze with wine, add the stock and let it boil down a little. Take out the bacon. Mix the starch with a little water and stir in, bring the sauce to the boil, season with salt and pepper. Now remove the sauce from the stove and mix in both types of mustard while stirring. Arrange the medallions with the glazed vegetables and, if necessary, serve the mustard sauce separately

For the gratin, boil the potatoes, peel them, cut into slices and set aside. In between, put the mushrooms (cut the small ones in half, cut the larger ones into slices) and fan them into a greased casserole dish. Then pour the cream and the grated cheese over it. Gratinate in the preheated oven for about 20 minutes (if the top layer gets too dark, cover with aluminum foil. Arrange everything on a warm plate.