Pork medallions with breadcrumb coating

Name: Pork medallions with breadcrumb coating
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 8 Pork medallions (approx. 80 g each); 7-10 Tbsp Salt; 2 TABLESPOONS Sunflower oil; 2 stem(s) Tarragon; 100 ml dry white wine; 150 g Fresh cream; 7-10 Tbsp Pepper; 800 g French beans; 40 g Butter; 50 g diced smoked ham; 1 washer Toast; 1/4 collar Parsley; 100 g streaky bacon; 7-10 Tbsp grated nutmeg

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
8 Pork medallions (approx. 80 g each)
7-10 Tbsp Salt
2 TABLESPOONS Sunflower oil
2 stem(s) Tarragon
100 ml dry white wine
150 g Fresh cream
7-10 Tbsp Pepper
800 g French beans
40 g Butter
50 g diced smoked ham
1 washer Toast
1/4 collar Parsley
100 g streaky bacon
7-10 Tbsp grated nutmeg

Directions

1
Peel the onion and cut into strips. Wash the meat, dab dry and season with salt. Heat oil in a large pan. Fry the medallions in it on each side for about 1 minute. Take them out and put them on a baking tray covered with baking paper.
2
Steam onion in hot frying fat for about 4 minutes until transparent. Meanwhile wash tarragon, shake dry, pluck leaves from the stems and chop finely. Deglaze onions with wine, bring to the boil and simmer for about 2 minutes.
3
Add the crème fraiche, stir. Season to taste with salt and pepper. Set sauce aside.
4
Wash and clean the beans and possibly halve them. Cook in boiling salted water for about 12 minutes. Heat butter in a pan. Brown the ham cubes in it until crispy, remove from the heat. Finely crumble the toast.
5
Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Mix ham, bread and parsley and season with salt and pepper.
6
Spread the toast mixture over the medallions. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 6 minutes. In the meantime, dice the bacon and leave it crispy in the ham pan.
7
Heat the sauce again. Drain the beans, let them drain, put them back into the pot and fold in the bacon. Season to taste with nutmeg. Arrange medallions, beans and sauce. Serve with a potato gratin.