Pork Medallions in Spicy Sauce
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 207 kcal | (10 %) | ||
| Protein | 21.8 g | (22 %) | ||
| Fat | 10.8 g | (9 %) | ||
| Carbohydrates | 6 g | (4 %) |
Ingredients
- Ingredients
- 1 each garlic clove and onions
- 50 grams lean, streaky Bacon
- 1 lemon
- 1 bunch flat-leaf parsley
- 2 Tbsps olive oil
- 1 generous amount of white wine
- 3-4 tablespoons Caper
- 250 milliliters Beef stock
- Salt and peppers
- 350 grams Pork tenderloin
Preparation steps
Peel and dice onion and garlic. Cut bacon into cubes. Rinse lemon with hot water and finely grate zest. With a sharp knife, remove peel and pith of lemon. Cut lemon into slices. Rinse parsley, shake dry and chop.
Heat olive oil in a pan. Add bacon and sauté briefly. Add onion and garlic and cook until translucent. Deglaze with a splash of white wine. Stir in capers and half of the lemon zest. Stir in beef stock. Season with salt and pepper.
Cut pork into 3-4 cm thick (approximately 1 to 1 1/2-inch thick) slices and place in sauce. Cook over medium heat, turning occasionally, 12-15 minutes. In the last 5 minutes, add lemon slices. Finally, season the sauce with salt and pepper. Stir in parsley and remaining lemon zest. Serve with ciabatta, if desired.
