Baked Medallions of Pork
Category: Main course
Preparation:
- Cube the bacon into small pieces. Wash and clean the leek bulbs and slice into thin rings.
- Put a pan on the hob and heat on medium. Add the bacon and cook out. Add the onion and sweat for about four minutes.
- Wash the parsley, pat dry and chop finely. Add cheese and crème fraîche to the pan and stir together with the bacon.
- Pre-heat oven to 180°C using upper and lower heat.
- Salt and pepper the pork medallions to taste. Put a second pan on the hob and heat on high. Add the clarified butter and the pork medallions and fry each one a minute per side.
- Grease a temperature-resistant oven dish and place the medallions inside. Put some of the prepared mixture on top of each medallion. Place the oven dish on a rack in the oven and bake for about 25 minutes at 180°C using the hot air function.
- Remove and serve while hot.
Tip: To make the pork medallions even juicier, you can also wrap a ham strip around the medallions.
Ingredients (for 4 servings):
30 g marbled bacon
2 leek bulbs
½ bunch of flat-leafed parsley
40 g grated parmesan
2 tbsp. crème fraîche
8 pork medallions
salt
Freshly ground pepper
2 tbsp. clarified butter
Temperature Oven: 180 °C
Function Oven: Upper and lower heat
Nutritional information
Carbohydrates 13 g
Protein 112 g
Fat 47 g
Calories / bread units
Recipe 942 kcal
Portion 235 kcal
Portion 0,3 BE
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