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Pork Medallions Wrapped in Parma Ham

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Pork Medallions Wrapped in Parma Ham

The perfect pork medallions wrapped in parma ham recipe with a picture and simple step-by-step instructions.

For the medallions

  • 800 g Pork tenderloin
  • 200 g Parma ham
  • Steak seasoning at will
  • 6 tablespoon Sunflower oil

The mushroom sauce

  • 500 g Fresh mushrooms
  • 3 piece Chopped onions
  • 1 large Marrow bone
  • Stalks of mushrooms
  • 1 bunch Fresh smooth parsley
  • Leaf parsley stalks
  • 100 g Crushed bacon
  • 1 tablespoon Butter
  • 200 g Liquid cream
  • 3 teaspoon Food starch
  • 500 Milliliters Water
  • Salt to taste
  • Black pepper from the mill as desired
  1. Cut the pork fillet into medallions approx. 3 cm thick, so much will go out. The ham was sliced. Wrap one disc around each medallion. Ober-u. Rub the base with steak seasoning. Let it steep for about 1 hour. Then place on a baking sheet lined with baking paper. In the oven on the middle rail at 160 ° upper and lower Fry the bottom heat for approx. 20 minutes without preheating. You have to look. I wanted it to be pink on the inside. Vary less or more through the times accordingly.
  2. For the sauce I cooked a broth from bones, 1 onion, sliced ​​parsley stalks, the stems of the cleaned mushrooms, 500 milliliters of water and 1 teaspoon of salt for 2 hours the day before. Then strain the broth.
  3. First brown the bacon in a saucepan with butter. Then fry the remaining 2 chopped onions briefly. Mix in the cleaned and cut mushrooms sprinkled with a little salt and pepper. Fry everything briefly. Now pour in the broth and cook for 20 minutes on the lowest setting on the stove with the lid closed. Finally, add the stalks of the mushrooms. I’m not throwing them away.
  4. Finally stir in the cream and thicken the sauce with cornstarch dissolved in a little water. Now add almost the whole bunch of chopped parsley. Leave some for the boiled potatoes that came with it. Season well again. Good Appetite.
Dinner
European
pork medallions wrapped in parma ham

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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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