Balsamic porcini mushrooms to pork medallions

Name: Balsamic porcini mushrooms to pork medallions
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 400 g Porcini mushrooms; 2 Shallots; 4 TABLESPOONS Oil; 7-10 Tbsp black pepper; 2 TABLESPOONS Butter; 5 TABLESPOONS dark balsamic vinegar; 1 TABLESPOON Sugar; 100 ml dry red wine; 200 ml vegetable stock or wild mushroom stock; 1 TABLESPOON dark sauce thickener; 4 Pork medallions (approx. 75 g each); 4 discs Bacon; 20 g Pine nuts; 250 ml Milk; 50 g Rocket; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Marjoram; 7-10 Tbsp Kitchen yarn

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
400 g Porcini mushrooms
2 Shallots
4 TABLESPOONS Oil
7-10 Tbsp black pepper
2 TABLESPOONS Butter
5 TABLESPOONS dark balsamic vinegar
1 TABLESPOON Sugar
100 ml dry red wine
200 ml vegetable stock or wild mushroom stock
1 TABLESPOON dark sauce thickener
4 Pork medallions (approx. 75 g each)
4 discs Bacon
20 g Pine nuts
250 ml Milk
50 g Rocket
7-10 Tbsp grated nutmeg
7-10 Tbsp Marjoram
7-10 Tbsp Kitchen yarn

Directions

1
Peel and wash the potatoes, boil them up in salted water and cook for about 25 minutes
2
Wash the mushrooms, clean them and cut them into smaller pieces. Peel and finely dice shallots. Heat 2 tablespoons of oil in a pan. Fry the mushrooms for about 5 minutes, turning them. Season with salt and pepper and remove. Heat 1 tablespoon butter in a frying pan. Sauté shallots in it until translucent. Add vinegar, sugar and wine and let it boil down for 3-4 minutes. Add stock and let it boil down for another 3-4 minutes. thicken sauce with sauce thickener, add mushrooms, keep warm
3
Wash the meat and dab dry. Wrap 1 slice of bacon around each medallion and tie it tightly with kitchen string. Season with salt. Heat 2 tablespoons of oil in a frying pan. Fry the meat for approx. 8 minutes, turning it over
4
Meanwhile roast the pine nuts in a pan without fat, remove them. Heat milk and 1 tablespoon butter in a small pan. Wash the rocket, shake dry and chop coarsely. Drain the potatoes, steam briefly, mash with a potato masher and add the milk. Season to taste with salt and nutmeg. Fold the rocket under the purée and arrange with 1 medallion and 1 balsamic porcini mushroom each. Coarsely chop the pine nuts and sprinkle over the top. Garnish with marjoram if desired.