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🍽️ Crispy Pork Medallions in Bacon on Creamy Apple and Leek Risotto

644 kcal · 30 min · 4 servings

Ingredients

• Vegetable broth 900 ml
• Shallots 2 pcs.
• Oil 3 tbsp
• Risotto rice 300 g
• Dry white wine 100 ml
• Red apples 2 pcs.
• Leek 1 pc.
• Butter 2 tbsp
• Sugar pinch
• Salt pinch
• Black ground pepper pinch
• Pork tenderloin 600 g
• South Tyrolean bacon 100 g
• Grated Parmesan 50 g

Instructions

1. 1. Prepare the meat broth according to the package instructions and keep it warm.
2. 2. Peel the shallots and chop them into very fine cubes.
3. 3. Heat one tablespoon of oil in a separate pot over medium heat.
4. 4. Add the shallot cubes to the pot and sauté them for about two minutes.
5. 5. Add the risotto rice and lightly roast it for one to two minutes.
6. 6. Wait until the rice starts to stick slightly to the bottom of the pot.
7. 7. Deglaze the mixture with white wine and let the liquid reduce briefly.
8. 8. Add a ladle of the warm broth so that the rice is lightly covered.
9. 9. Let the risotto simmer for about twenty minutes over low heat.
10. 10. Stir the risotto occasionally.
11. 11. Add more broth as needed to keep the rice moist.
12. 12. Wash the apples thoroughly.
13. 13. Quarter the apples and remove the core.
14. 14. Cut the apple flesh into cubes of about one centimeter.
15. 15. Halve the leek lengthwise and remove the hard ends.
16. 16. Cut the leek into diagonal strips of about one centimeter in width.
17. 17. Wash the leek in a sieve and let it drain well.
18. 18. Melt the butter in a frying pan over medium heat.
19. 19. Add the leek to the pan and sauté it until translucent for about four minutes.
20. 20. Add the apple cubes.
21. 21. Season the mixture with sugar, salt, and pepper.
22. 22. Fold the apple-leek mixture into the finished risotto.
23. 23. Rinse the pork fillet and pat it dry.
24. 24. Cut the fillet into medallions about four centimeters thick.
25. 25. Wrap the bacon around each medallion.
26. 26. Heat two tablespoons of oil in a clean frying pan over medium heat.
27. 27. Fry the medallions on all sides for six to eight minutes.
28. 28. Season the medallions with salt and pepper.
29. 29. Stir the parmesan into the risotto.
30. 30. Finally, season the risotto to taste with salt and pepper.
31. 31. Serve the risotto with the pork medallions on plates.
32. 32. When frying, ensure the bacon seam faces down so the bacon sticks well.

Nutrition per serving

• kcal: 644
• Protein: 39 g · Fett/Fat: 30 g · Carbs: 55 g