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Pork medallions wrapped in bacon on zucchini cream sauce

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Ingredients for 4 servings:

  • 600 g pork medallions
  • 8 slices of bacon
  • salt and pepper
  • 2 tbsp oil
  • 200 g cream
  • 1 small garlic clove(s), squeezed
  • nutmeg
  • 500 g zucchini, cut into thin slices
  • 1 tbsp clarified butter
  • 1 bunch of basil
  • 2 tbsp Parmesan, freshly grated

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Season the meat with salt and pepper, wrap the bacon around the medallions, and brown them in a pan with a little oil, then cook in the oven at 80°C for about 1.5 hours. Reduce the cream by half. Season the garlic and cream with salt, pepper, and a pinch of nutmeg. Thirty minutes before the end of the cooking time, fry the zucchini in clarified butter for 5 minutes until golden brown and season with salt. Add the reduced cream and simmer for 3 minutes. Roughly tear the basil leaves and mix them with the Parmesan cheese.

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Written by John Myers

Professional Chef with 29 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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Pork medallions wrapped in bacon on zucchini cream sauce