Fine bacon medallions on chanterelle creamed savoy

Name: Fine bacon medallions on chanterelle creamed savoy
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 850 g Savoy cabbage; 2 Onions; 150 g Chanterelles; 40 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground caraway; 2 TABLESPOONS Flour; 1/4 l Vegetable broth (instant); 250 g Whipped cream; 600 g Pork tenderloin; 8 discs Bacon; 2 TABLESPOONS Oil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

850 g Savoy cabbage
2 Onions
150 g Chanterelles
40 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground caraway
2 TABLESPOONS Flour
1/4 l Vegetable broth (instant)
250 g Whipped cream
600 g Pork tenderloin
8 discs Bacon
2 TABLESPOONS Oil

Directions

1
Clean the cabbage, quarter it and remove the stalk. Cut cabbage into strips, wash and drain. Peel onions and cut into strips. Wash and clean the chanterelles. Heat 20 g fat in a pan.
2
Sauté the chanterelles in it. Season with salt and pepper. Remove from the pan. Heat the rest of the fat in the pan. Add cabbage and onions and fry for about 15 minutes. Season with salt and caraway seeds, dust with flour.
3
Pour on stock and cream and let it braise for about 30 minutes. Dab the fillet dry and cut into 8 medallions. Wrap a slice of bacon around each medallion and fry in hot oil, turning several times for about 15 minutes.
4
Season with salt and pepper. Add the chanterelles to the cabbage shortly before the end of the cooking time and warm them up. Arrange medallions with the cabbage on a plate.