Pork medallions with buttered vegetables

Name: Pork medallions with buttered vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g Pork tenderloin; 8 discs Breakfast bacon (Bacon); 3-4 Stem(s) fresh or 1 tsp dried thyme; 1 cauliflower; 1 carrot, salt, pepper; 1 can(s) (212 ml) Corn grains; 100 g frozen peas, 2-3 tablespoons oil; 7-8 TABLESPOONS Whipped cream; 2 TABLESPOONS dark sauce thickener; 1 TABLESPOON Butter

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

600 g Pork tenderloin
8 discs Breakfast bacon (Bacon)
3-4 Stem(s) fresh or 1 tsp dried thyme
1 cauliflower
1 carrot, salt, pepper
1 can(s) (212 ml) Corn grains
100 g frozen peas, 2-3 tablespoons oil
7-8 TABLESPOONS Whipped cream
2 TABLESPOONS dark sauce thickener
1 TABLESPOON Butter

Directions

1
Wash the fillet if necessary and dab dry. Cut into 8 medallions and wrap each with a slice of bacon. Wash fresh thyme and pluck
2
Clean the cauliflower, wash it and cut it into small florets. Peel and wash the carrot and cut it into sticks with a colored knife if necessary. Cover and cook both in little boiling salted water for about 10 minutes. Drain the corn. Add the peas to the vegetables and cook for about 3 more minutes
3
Fry the medallions in hot oil for about 4 minutes on each side. Fry the thyme briefly. Season medallions with salt and pepper and take them out
4
Deglaze the roast with 1/8 l water and cream. Bind with sauce thickener, bring to the boil once, season to taste. Drain the vegetables, toss in butter. Arrange everything. Ribbon noodles fit to it
5
Drink: cool white wine