Medallion with balsamic cream

Name: Medallion with balsamic cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2-3 stem(s) Chervil; 2 (300 g each) Pork fillets; 6 discs (10 g each) Bacon; 1 TABLESPOON clarified butter; 1 kg green asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 200 g cherry tomatoes; 400 ml Vegetable broth (instant); 150 g Fresh cream; 7-10 Tbsp Pepper; 1 TEASPOON balsamic cream

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2-3 stem(s) Chervil
2 (300 g each) Pork fillets
6 discs (10 g each) Bacon
1 TABLESPOON clarified butter
1 kg green asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
200 g cherry tomatoes
400 ml Vegetable broth (instant)
150 g Fresh cream
7-10 Tbsp Pepper
1 TEASPOON balsamic cream

Directions

1
Wash the chervil and dab dry. Wash pork fillets, dab dry and cut into 12 medallions. Cut bacon in half lengthwise. Wrap each medallion with 1 slice of bacon and a chervil leaf.
2
Heat clarified butter in a frying pan. Fry pork medallions on both sides until golden brown. Remove the medallions from the frying fat, place them on a fat pan and finish cooking in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes.
3
Meanwhile, wash the asparagus, cut off the woody ends and possibly peel the lower third. Cook the asparagus spears in salted water with 1 pinch of sugar for about 8 minutes until al dente. Wash the tomatoes and dab dry.
4
Melt in the frying fat. Take out and keep warm. Deglaze frying fat with broth. Bring to the boil and simmer for 2 minutes. Stir in crème fraiche. Season with pepper. Spread the sauce streakily on plates.
5
Add the balsamic cream drop by drop. Use a wooden skewer to draw streaks. Arrange asparagus, medallions and tomatoes on it.