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🍽️ Crispy Pork Medallions with Capers Cream and Crispy Bacon

366 kcal · 30 min · 4 servings

Ingredients

• 600 g pork tenderloin
• 80 g breakfast bacon (in slices)
• 1 tbsp capers
• 250 ml veal stock
• 50 ml white wine
• 2 spring onions
• 2 tbsp oil
• salt
• pepper (from the mill)
• 1 tbsp chive rings

Instructions

1. 1. Cut the pork tenderloin into slices about 2 centimeters thick.
2. 2. Season the medallions generously with salt and pepper.
3. 3. Wash the onions thoroughly.
4. 4. Remove the hard tip and roots from the onions.
5. 5. Dice the onions into small cubes.
6. 6. Cut the bacon into thin strips.
7. 7. Fry the bacon strips in a pan until crispy.
8. 8. Remove the bacon from the pan and set it aside.
9. 9. Heat one tablespoon of oil in the same pan.
10. 10. Fry the pork medallions in it for about 3 minutes on each side.
11. 11. Cover the pan and keep the medallions warm.
12. 12. Add the remaining oil to the cooking fat in the pan.
13. 13. Sauté the onion cubes in it briefly.
14. 14. Pour in the meat stock and the wine.
15. 15. Reduce the sauce quickly until it has halved in volume.
16. 16. Season the sauce finally with salt and pepper.
17. 17. Stir the capers and chives into the sauce.
18. 18. Taste the sauce one last time and adjust seasoning if needed.
19. 19. Place the warm medallions on the plates.
20. 20. Pour the capers sauce over the medallions.
21. 21. Distribute the crispy bacon on top.
22. 22. Serve the dish with parsley potatoes.

Nutrition per serving

• kcal: 366
• Protein: 40 g · Fett/Fat: 21 g · Carbs: 1 g