Pork medallions with onion sauce
2 servings
20 minutes
Pork medallions with onion sauce are a refined dish of European cuisine that embodies a harmony of flavors. Tender pork tenderloin wrapped in aromatic bacon and pierced with a sprig of rosemary becomes juicy and infused with spicy notes. The onion sauce made with white wine and cream gives the medallions a velvety texture and a light sweet-sour depth. This dish is perfect for a festive dinner, delighting with its exquisite taste and appetizing appearance. Serving it with pickled mushrooms and mustard seeds adds piquancy and completes the gastronomic composition. Such a combination of ingredients creates a rich and noble flavor that leaves a pleasant aftertaste and the desire to try more.
1
Cut the pork into two pieces, pound it into a cylindrical shape. Season with salt and pepper. Wrap the fillet in strips of bacon. To secure the bacon, pierce the loose end with rosemary.
- Pork tenderloin: 1 piece
- Bacon: 50 g
- Rosemary: 1 stem
- Ground black pepper: to taste
2
Fry the medallions in vegetable oil in a pan.
- Vegetable oil: 20 ml
3
Finely chop the onion and sauté in butter, then add wine. Reduce the sauce to medium thickness. Add cream and remove from heat after boiling. Use a blender to achieve a smooth mixture.
- Onion: 40 g
- Butter: 5 g
- Dry white wine: 15 ml
- Cream 20% fat: 30 ml
4
The dish is ready! Pour sauce on the plate and place the medallions on it. You can garnish with pickled mushrooms and mustard seeds.
