Pork medallions wrapped in bacon with porcini mushroom sauce

Ingredients for 4 servings:

• 1 handful of porcini mushrooms, dried
• 1 bunch of spring onions
• 1 large garlic clove(s)
• 250 ml white wine, semi-dry
• 200 g cream
• 150 g crème fraîche with herbs
• 2 corners of cream cheese
• salt and pepper
• Paprika powder, hot
• n. B. Harissa
• 800 g pork fillet(s)
• 2 packs of bacon or Serrano ham, approx. 100 g each
• 1 small zucchini
• some oil for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes

Preheat the oven to 180°C (top/bottom heat). Soak the porcini mushrooms in hot, but not boiling, water for 30 minutes, then chop them. Reserve the liquid. Cut the spring onions into rolls and the zucchini into 0.5 cm thick slices. Cut the pork fillet into approximately 3 cm thick slices. This makes around 14 medallions. Wrap the bacon or Serrano ham around the sides of the medallions, halving the bacon or Serrano ham slices along the long side if the medallions are narrower. Secure the bacon with a toothpick. First, fry the medallions cut-side down in hot oil, then fry the bacon-wrapped sides all around until crispy. Remove the medallions and place them in a baking dish. Add the spring onions to the pan, then the porcini mushrooms, and sauté. Then, using a garlic press, add the garlic clove and sauté briefly. Add the white wine and porcini mushroom stock and simmer for 10 minutes. Then add the cream, crème fraîche, and processed cheese and let it melt. Season to taste with salt—not too much, because of the bacon—pepper, paprika, and harissa. If using paprika and harissa, I tap the can about 3-4 times. Arrange the zucchini slices between the medallions and pour the sauce over them. Cover the meat with a lid or aluminum foil and finish cooking in the oven for 30 minutes. We serve it with spaetzle—100g per person—and Schrat’s braised tomatoes (here from the Chefkoch database) with vine tomatoes, which are said to be particularly aromatic. I cook the dish for 2 days and reheat it the next day in the oven at 140°C (284°F) top/bottom heat; it tastes even better that way.