Beaf Recipes

Pork medallions wrapped in bacon

Pork medallions wrapped in bacon

Pork medallions wrapped in bacon with an irresistibly delicious sauce: In our recipe, the meat is fried in the pan and then wrapped in bacon and cooked in the oven – this makes it particularly juicy and tender!


400 g pork fillet
8 – 10 slices of breakfast bacon
20g flour
Sunflower oil for frying
200 g mushrooms
1 medium onion
1 clove of garlic
1 tbsp butter
100 ml white wine
200 ml cream
some pepper from the mill
½ bunch of parsley


1. For the pork medallions wrapped in bacon, cut the pork fillet into medallions of the same size and wrap each with two slices of bacon.  Preheat the oven to 140 degrees top and bottom heat (120 degrees fan).

2. Dust the medallions with flour.  Heat the oil in a pan and fry the medallions for 2 minutes on each side.

3. Remove the medallions, dab them with a kitchen towel and put them in the oven for about 8 minutes.

4. For the sauce, halve the mushrooms or cut them into thick slices.  Peel the onion and chop finely.  Peel the garlic clove and chop finely.

5. If necessary, pour some oil into the pan, heat it up and melt the butter in it.  Fry the mushrooms over medium heat for about 3 minutes until golden brown.

6. Add the onion and sauté for 2 more minutes.  Add the chopped garlic and fry for about 1 minute.  Deglaze with the white wine and let it boil down completely.  Pour on the cream, season with salt and pepper and simmer for about 5 minutes.

7. Wash, drain and chop the parsley.  Sprinkle the sauce with the chopped parsley.  Season the fillets with a little salt and pepper and place in the sauce.  Bon appetit!


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