Pork Medallions in Green Pepper Sauce

Rating: 3.90 / 5.00 (40 Votes)

Total time: 45 min

Servings: 4.0 (servings)




First knead flour and butter well together and put in a cool place.

Cut fillet into 5 cm thick slices, press a little flat with the heel of your hand.

Wrap each with 1 bacon slice, wrapping each with 1 thyme sprig.

Close with 1 wooden skewer each. Salt, season with pepper and fry in a frying pan in hot oil all around.

Remove and cook on a baking tray in a hot oven at 200 °C on the 2nd rack from the bottom for 15-20 minutes (gas 3, convection oven 180 °C).

Pour the veal stock into the drippings and reduce to 400 ml over medium heat, then add the flour butter, stirring constantly.

Fold in the crème fraîche. Strain the sauce through a sieve. Add green pepper to the sauce.

Heat the sauce and serve the pork medallions in the sauce. Serve with herb noodles.

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