Pork medallions in paprika-bacon sauce
DIFFICULTY
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
3
- 500 g Medallions of pork
- 7-10 Tbsp Grill spice
- 7-10 Tbsp Oil
- 1 Onion
- 3 red pointed paprika
- 75 g Bacon cubes
- 200 ml Water
- 100 g Rama Cremfine
- 7-10 Tbsp Sauce thickener
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Paprika powder
- 7-10 Tbsp Sugar
- 6 Potatoes
Directions
- 1
For the baked potato, first wash and brush the potatoes, which should be a little larger, thoroughly and then dry them. Cut lengthwise about 1 cm deep, salt and wrap in foil. Cook in the preheated oven at 200°C for about 45-60 minutes (depending on size).
- 2
Finely dice onion and paprika. Season the pork medallions with barbecue spice (or just salt and pepper), fry them in a little oil and then take them out. Fry the diced onion and bacon in the frying residue, then add the diced paprika and let it steam.
- 3
After a few minutes, add water and Rama Cremefine and, if necessary, some sauce thickener. Season to taste with salt, pepper, paprika powder and sugar, add the pork medallions and let it steam a little bit covered.
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