Medallions with honey-mustard crust

Name: Medallions with honey-mustard crust
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g broccoli, salt, pepper; 5 Shallots or 2 onions; 600 g Pork tenderloin; 8-10 Sch. Breakfast bacon; 1 TABLESPOON oil, 1 tablespoon liquid honey; 150 ml White wine or broth; 200 g Fresh cream; 1 TABLESPOON Dijon + sweet mustard; 7-10 Tbsp a little + 2 tablespoons butter; 2 discs Toast; 1-2 TEASPOONS Herbs of Provence

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g broccoli, salt, pepper
5 Shallots or 2 onions
600 g Pork tenderloin
8-10 Sch. Breakfast bacon
1 TABLESPOON oil, 1 tablespoon liquid honey
150 ml White wine or broth
200 g Fresh cream
1 TABLESPOON Dijon + sweet mustard
7-10 Tbsp a little + 2 tablespoons butter
2 discs Toast
1-2 TEASPOONS Herbs of Provence

Directions

1
Clean and wash broccoli and cut into florets. Cover and stew in little boiling salted water for about 5 minutes
2
Peel and chop the shallots. Wash the fillet, dab dry. Cut into 8-10 medallions. Wrap 1 slice of bacon around each medallion. Fry in hot oil for 2-3 minutes on each side. Season with pepper and salt if necessary, take out
3
Steam shallots in the frying fat until translucent. Stir in honey and caramelise slightly. Stir in wine and bring to the boil. Pull the pan off the heat. Stir the crème fraîche and the whole mustard into the sauce, season to taste
4
Drain the broccoli and layer with medallions in a greased casserole dish. Pour sauce over it. Remove the crusts from the toast and crumble coarsely. Mix with herbs. Sprinkle medallions with it. Spread 2 tablespoons of butter in flakes on top. Gratinate in the preheated oven (electric cooker: 225 °C/recirculating air: 200 °C/gas: level 4) for approx. 10 minutes. Serve with boiled potatoes