Medallions with macadamia crust

Name: Medallions with macadamia crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 75 g Macadamia nut kernels; 4-5 Stem(s) Thyme; 3-4 Tbsp Breadcrumbs; 4 TABLESPOONS soft butter; 7-10 Tbsp salt and pepper; 500 g Broccoli; 600–700 g Pork tenderloin; 12 thin slices of breakfast bacon (Bacon); 1-2 TABLESPOONS Oil; 150 g Whipped cream; 1 knife tip clear soup; 1 TABLESPOON pickled green pepper; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

75 g Macadamia nut kernels
4-5 Stem(s) Thyme
3-4 Tbsp Breadcrumbs
4 TABLESPOONS soft butter
7-10 Tbsp salt and pepper
500 g Broccoli
600–700 g Pork tenderloin
12 thin slices of breakfast bacon (Bacon)
1-2 TABLESPOONS Oil
150 g Whipped cream
1 knife tip clear soup
1 TABLESPOON pickled green pepper
baking paper

Directions

1
Grind half the nuts in the universal chopper, chop the rest coarsely. Wash and chop the thyme. Knead with nuts, breadcrumbs and 3 tbsp. butter. Season with salt and pepper. Clean and wash broccoli and divide into florets.
2
Dab the meat dry and cut into 12 medallions. Wrap 1 slice of bacon around each medallion. Fry medallions in hot oil for about 2 minutes on each side. Season with pepper. Remove and place on a baking tray lined with baking paper.
3
Put frying fat aside. Spread nut mixture on the medallions. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for 8-10 minutes.
4
Cover the broccoli and cook for about 5 minutes in a little boiling salted water. Then drain and toss with 1 tablespoon butter.
5
Heat frying fat. Stir in 100 ml Was ser, cream, stock and green pepper. Bring to the boil, simmer briefly and season to taste. Serve everything.
6
Duchess potatoes. Drink: White wine, e.g. 2009 Justinus K. dry, Felsengartenkellerei.