35 min. total time
Ingredients for 4 portions
| 700 | g | Pork tenderloins |
| 8 | slices | Hamburger bacon |
| 200 | ml | Whipping cream |
| 100 | ml | White wine |
| 1 | tbsp | Green pickled pepper |
| 2 | tbsp | Clarified butter for frying |
| 1 | tsp | Cornstarch |
| 1 | tsp | Vegetable brotd seasoning |
| 0.5 | tsp | Salt |
| 1 | Pinch | Pepper |
Preparation
- Clean the pork tenderloin and cut into slices about 2 fingers thick, lightly flatten with a knife. Season with salt and pepper on both sides and wrap with bacon.
- Heat the clarified butter in a pan and sear the pork medallions on both sides. Remove from the pan and set aside.
- Deglaze the pan with white wine, reduce briefly, then add the cream. Add the peppercorns and bring the sauce to a boil.
- Return the pork medallions to the pan, pouring any juices from the meat into the sauce. Cook the meat until just done, about 10-15 minutes depending on the thickness of the medallions. Season the sauce with salt, soup seasoning, and pepper, and thicken with a slurry of water and cornstarch.
Nutrition score
589
44,62 g
43,63 g
4,42 g
35 min. total time | 20 min. preparation time | 15 min. cook & rest time
