Pork medallions with colorful vegetables and cheese sauce
easy
45 mins
45 mins
Ingredients
- 375 g Broccoli
- 375 g Carrots
- 2 Leek sticks (leek)
- 1 l Vegetable broth (instant)
- 12 small medallions of pork (about 50 g each)
- 12 discs (10 g each) Bacon
- 1-2 stem(s) Thyme
- 25 g Butter
- 25 g Flour
- 75 g Double cream cream cheese with herbs from Provence
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1 pinch Sugar
- 2 TABLESPOONS Oil
- 7-10 Tbsp Parsley
- 7-10 Tbsp wooden skewers
Directions
- 1
Clean and wash broccoli and cut into florets. Clean, wash and slice the carrots. Clean, peel and cut leek into rings. Cook broccoli in boiling broth for about 12 minutes. After 5 minutes of cooking time add carrots and leek. Meanwhile wash the meat and dab dry.
- 2
Wrap a piece of bacon around each pork medallion and pin it with a wooden skewer. Wash the thyme, dab dry and remove the leaves from the stems. Drain the vegetables and collect the broth. Measure out 400 ml stock. Heat the fat in a saucepan, dust with flour, sauté and gradually add the stock. Bring to the boil. Add cream cheese and bring to the boil again while stirring. Season to taste with salt, pepper and sugar. Add vegetables to the sauce and keep warm. Heat the oil in a large pan and fry the meat in it over medium heat for about 2 minutes on each side. Season with pepper.
- 3
Bring to the boil. Add cream cheese and bring to the boil again while stirring. Season to taste with salt, pepper and sugar. Add vegetables to the sauce and keep warm. Heat the oil in a large pan and fry the meat in it over medium heat for about 2 minutes on each side. Season with pepper. Arrange some vegetables and three pork medallions on each plate. Sprinkle with thyme and serve garnished with parsley as desired
Nutrition Facts
510 kcal
12 g
31 g
44 g
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